Lets compare vitamin content per 1 kilogram of Cooked Pasta vs Valencia Oranges:
Cooked Pasta has 1.5 times more Vitamin B3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 4.4 times more Vitamin B1, 2 times more Vitamin B2, 2.2 times more Vitamin B5, 1.3 times more Vitamin B6, 5.6 times more Vitamin B9 and more Vitamin C than Cooked Pasta.
Both Cooked Pasta as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Pasta vs Valencia Oranges:
Cooked Pasta has 2.7 times more Copper, 5.6 times more Iron, 1.8 times more Magnesium, 14 times more Manganese, 3.4 times more Phosphorus and 8.5 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 5.7 times more Calcium, 4.1 times more Potassium and 1.4 times more Water than Cooked Pasta.
Comparison of macro-nutrients per 1 kilogram:
Cooked Pasta has 3.2 times more Energy, 1.5 times more Omega 3, 6.7 times more Omega 6, 2.6 times more Carbohydrate and 5.6 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.4 times more Fiber than Cooked Pasta.
Both Cooked Pasta as well as Raw Valencia Oranges have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 kg.