Nutrient Comparison: Cooked Enriched Pasta VS Florida Oranges per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Enriched Pasta versus 1 kg of Florida Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Enriched Pasta vs Florida Oranges:
- 1 kilogram of Cooked Enriched Pasta has 2.7 times more Vitamin B1, 3.4 times more Vitamin B2, 4.2 times more Vitamin B3 and 4.3 times more Vitamin B9 than Florida Oranges.
- While 1 kg of Raw Florida Oranges contains 2.2 times more Vitamin B5 and more Vitamin C than Cooked Enriched Pasta.
- Both Cooked Enriched Pasta and Florida Oranges provide similar amounts of Vitamin B6 per one kilogram.
- 1 kilogram of Cooked Enriched Pasta have insufficient amounts of Vitamin C
- Both Cooked Enriched Pasta as well as Raw Florida Oranges have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Cooked Enriched Pasta vs Florida Oranges:
- 1 kilogram of Cooked Enriched Pasta has 2.6 times more Copper, 14.2 times more Iron, 1.8 times more Magnesium, 13.4 times more Manganese, 4.8 times more Phosphorus, 52.8 times more Selenium and 6.4 times more Zinc than Florida Oranges.
- While 1 kg of Raw Florida Oranges contains 6.1 times more Calcium, 3.8 times more Potassium and 1.4 times more Water than Cooked Enriched Pasta.
- 1 kilogram of Cooked Enriched Pasta lack sufficient amounts of Calcium and Potassium
- 1 kilogram of Florida Oranges lack sufficient amounts of Iron, Manganese, Phosphorus, Selenium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Enriched Pasta has 3.4 times more Energy, 2.7 times more Carbohydrate and 8.3 times more Protein than Florida Oranges.
- While 1 kg of Raw Florida Oranges contains 16.3 times more Sugars and 1.3 times more Fiber than Cooked Enriched Pasta.
- 1 kilogram of Florida Oranges provide inadequate amounts of Energy and Protein
- Both Cooked Enriched Pasta as well as Raw Florida Oranges provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.