Nutrient Comparison: Oranges with Peel VS Dry Roasted Walnuts with Salt per 1 kg
Compare the macro and micronutrient content in 1 kg of Oranges with Peel versus 1 kg of Dry Roasted Walnuts with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Oranges with Peel vs Dry Roasted Walnuts with Salt:
- 1 kilogram of Oranges with Peel has 50.7 times more Vitamin C than Dry Roasted Walnuts with Salt.
- While 1 kg of Dry Roasted Walnuts with Salt contains 5.2 times more Vitamin B1, 6 times more Vitamin B2, 4.4 times more Vitamin B3, 5.7 times more Vitamin B6 and 3 times more Vitamin B9 than Raw Oranges with Peel .
- 1 kilogram of Dry Roasted Walnuts with Salt have insufficient amounts of Vitamin C
- Both Raw Oranges with Peel as well as Dry Roasted Walnuts with Salt have insufficient amounts of Vitamin A and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Oranges with Peel vs Dry Roasted Walnuts with Salt:
- 1 kilogram of Oranges with Peel has 18.7 times more Water than Dry Roasted Walnuts with Salt.
- While 1 kg of Dry Roasted Walnuts with Salt contains 26.1 times more Copper, 3.2 times more Iron, 10.8 times more Magnesium, 15 times more Phosphorus, 2.3 times more Potassium, 7.1 times more Selenium, 321.5 times more Sodium and 27.1 times more Zinc than Raw Oranges with Peel .
- Both Oranges with Peel and Dry Roasted Walnuts with Salt contain similar levels of Calcium per one kilogram.
- 1 kilogram of Oranges with Peel lack sufficient amounts of Selenium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Dry Roasted Walnuts with Salt contains 10.2 times more Energy, 202.4 times more Fat, 153.1 times more Saturated Fat, 530.8 times more Omega 3, 811.1 times more Omega 6, 1.6 times more Fiber and 11 times more Protein than Raw Oranges with Peel .
- Both Oranges with Peel and Dry Roasted Walnuts with Salt offer comparable quantities of Carbohydrate per one kilogram.
- 1 kilogram of Oranges with Peel provide inadequate amounts of Omega 3 and Omega 6