Nutrient Comparison: Cooked Taro VS Fresh Orange juice per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Taro 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 Cooked Taro vs Fresh Orange juice:
- 1 kilogram of Cooked Taro has 1.3 times more Vitamin B3, 1.8 times more Vitamin B5, 8.3 times more Vitamin B6 and 73.3 times more Vitamin E than Fresh Orange juice.
- While 1 kg of Raw Orange juice contains 1.6 times more Vitamin B9 and 10 times more Vitamin C than Cooked Taro no Salt.
- Both Cooked Taro and Fresh Orange juice provide similar amounts of Vitamin B1 and Vitamin B2 per one kilogram.
- 1 kilogram of Fresh Orange juice have insufficient amounts of Vitamin E
- Both Cooked Taro no Salt as well as Raw Orange juice have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Cooked Taro vs Fresh Orange juice:
- 1 kilogram of Cooked Taro has 4.6 times more Copper, 3.6 times more Iron, 2.7 times more Magnesium, 32.1 times more Manganese, 4.5 times more Phosphorus, 2.4 times more Potassium and 5.4 times more Zinc than Fresh Orange juice.
- While 1 kg of Raw Orange juice contains 1.4 times more Water than Cooked Taro no Salt.
- 1 kilogram of Fresh Orange juice lack sufficient amounts of Manganese and Zinc
- Both Cooked Taro no Salt as well as Raw Orange juice lack sufficient amounts of Calcium and Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Taro has 3.2 times more Energy, 3.3 times more Carbohydrate and 25.5 times more Fiber than Fresh Orange juice.
- While 1 kg of Raw Orange juice contains 17.1 times more Sugars than Cooked Taro no Salt.
- 1 kilogram of Fresh Orange juice provide inadequate amounts of Energy and Fiber
- Both Cooked Taro no Salt as well as Raw Orange juice provide inadequate amounts of Omega 3, Omega 6 and Protein in one kilogram.