Nutrient Comparison: Cooked Pasta with Salt VS Oranges with Peel per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Pasta with Salt versus 1 kg of Oranges with Peel to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Pasta with Salt vs Oranges with Peel :
- 1 kg of Raw Oranges with Peel contains 5 times more Vitamin B1, 2.5 times more Vitamin B2, 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.
- Both Cooked Pasta with Salt and Oranges with Peel provide similar amounts of Vitamin B3 per one kilogram.
- 1 kilogram of Cooked Pasta with Salt have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Cooked Pasta with Salt as well as Raw Oranges with Peel have insufficient amounts of Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Cooked Pasta with Salt vs Oranges with Peel :
- 1 kilogram of Cooked Pasta with Salt has 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 Oranges with Peel .
- While 1 kg of Raw Oranges with Peel contains 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.
- 1 kilogram of Cooked Pasta with Salt lack sufficient amounts of Calcium and Potassium
- 1 kilogram of Oranges with Peel lack sufficient amounts of Selenium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Pasta with Salt has 2.5 times more Energy, 2 times more Carbohydrate and 4.5 times more Protein than Oranges with Peel .
- While 1 kg of Raw Oranges with Peel contains 2.5 times more Fiber than Cooked Pasta with Salt.
- Both Cooked Pasta with Salt as well as Raw Oranges with Peel provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.