Nutrient Comparison: Oranges with Peel VS Cooked Pasta with Salt per 1 kg
Compare the macro and micronutrient content in 1 kg of Oranges with Peel versus 1 kg of Cooked Pasta 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 Cooked Pasta with Salt:
- 1 kilogram of Oranges with Peel has 5 times more Vitamin B1, 2.5 times more Vitamin B2, 1.3 times more Vitamin B3, 2.9 times more Vitamin B5, 1.9 times more Vitamin B6, 4.3 times more Vitamin B9 and more Vitamin C than Cooked Pasta with Salt.
- 1 kilogram of Cooked Pasta with Salt have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Raw Oranges with Peel as well as Cooked Pasta with Salt have insufficient amounts of Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Oranges with Peel vs Cooked Pasta with Salt:
- 1 kilogram of Oranges with Peel has 10 times more Calcium, 1.6 times more Iron, 4.5 times more Potassium and 1.3 times more Water than Cooked Pasta with Salt.
- While 1 kg of Cooked Pasta with Salt contains 1.8 times more Copper, 1.3 times more Magnesium, 2.6 times more Phosphorus, 37.7 times more Selenium, 65.5 times more Sodium and 4.6 times more Zinc than Raw Oranges with Peel .
- 1 kilogram of Oranges with Peel lack sufficient amounts of Selenium and Zinc
- 1 kilogram of Cooked Pasta with Salt lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Oranges with Peel has 2.5 times more Fiber than Cooked Pasta with Salt.
- While 1 kg of Cooked Pasta with Salt contains 2.5 times more Energy, 2 times more Carbohydrate and 4.5 times more Protein than Raw Oranges with Peel .
- Both Raw Oranges with Peel as well as Cooked Pasta with Salt provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.