Nutrient Comparison: Baked All Varieties Winter Squash with Salt VS Fresh Orange juice per 1 kg
Compare the macro and micronutrient content in 1 kg of Baked All Varieties Winter Squash with Salt versus 1 kg of Fresh Orange juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Baked All Varieties Winter Squash with Salt vs Fresh Orange juice:
- 1 kilogram of Baked All Varieties Winter Squash with Salt has 26.1 times more Vitamin A, 2.2 times more Vitamin B2, 1.2 times more Vitamin B3, 1.2 times more Vitamin B5, 4 times more Vitamin B6 and 44 times more Vitamin K than Fresh Orange juice.
- While 1 kg of Raw Orange juice contains 5.6 times more Vitamin B1, 1.5 times more Vitamin B9 and 27.8 times more Vitamin C than Baked All Varieties Winter Squash with Salt.
- 1 kilogram of Baked All Varieties Winter Squash with Salt have insufficient amounts of Vitamin B1
- 1 kilogram of Fresh Orange juice have insufficient amounts of Vitamin A and Vitamin K
- Both Baked All Varieties Winter Squash with Salt as well as Raw Orange juice have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in one kilogram.
Comparing minerals per 1 kilogram for Baked All Varieties Winter Squash with Salt vs Fresh Orange juice:
- 1 kilogram of Baked All Varieties Winter Squash with Salt has 2 times more Calcium, 1.9 times more Copper, 2.2 times more Iron, 13.4 times more Manganese, 1.2 times more Potassium, 237 times more Sodium and 4.4 times more Zinc than Fresh Orange juice.
- Both Baked All Varieties Winter Squash with Salt and Fresh Orange juice contain similar levels of Magnesium, Phosphorus and Water per one kilogram.
- 1 kilogram of Fresh Orange juice lack sufficient amounts of Calcium, Manganese and Zinc
- Both Baked All Varieties Winter Squash with Salt as well as Raw Orange juice lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Baked All Varieties Winter Squash with Salt has 8.4 times more Omega 3 and 14 times more Fiber than Fresh Orange juice.
- While 1 kg of Raw Orange juice contains 2.5 times more Sugars than Baked All Varieties Winter Squash with Salt.
- Both Baked All Varieties Winter Squash with Salt and Fresh Orange juice offer comparable quantities of Carbohydrate per one kilogram.
- 1 kilogram of Fresh Orange juice provide inadequate amounts of Omega 3 and Fiber
- Both Baked All Varieties Winter Squash with Salt as well as Raw Orange juice provide inadequate amounts of Energy, Omega 6 and Protein in one kilogram.