Lets compare vitamin content per 1 kilogram of Cooked Tahitian Taro vs Valencia Oranges:
Cooked Tahitian Taro no Salt has 7.3 times more Vitamin A, 5 times more Vitamin B2, 1.8 times more Vitamin B3 and 1.9 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2 times more Vitamin B1, 2 times more Vitamin B5, 5.6 times more Vitamin B9 and 1.3 times more Vitamin C than Cooked Tahitian Taro no Salt.
Both Cooked Tahitian Taro no Salt 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 Tahitian Taro vs Valencia Oranges:
Cooked Tahitian Taro no Salt has 3.7 times more Calcium, 2.1 times more Copper, 17.3 times more Iron, 5.1 times more Magnesium, 7.3 times more Manganese, 3.9 times more Phosphorus, 3.5 times more Potassium and more Sodium than Raw Valencia Oranges.
Both Cooked Tahitian Taro no Salt and Raw Valencia Oranges have similar amounts of Water per 1 kg.
Both Cooked Tahitian Taro no Salt as well as Raw Valencia Oranges have insufficient amounts of Zinc in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Tahitian Taro no Salt has 5.3 times more Omega 3, 4.5 times more Omega 6 and 4 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.7 times more Carbohydrate than Cooked Tahitian Taro no Salt.
Both Cooked Tahitian Taro no Salt and Raw Valencia Oranges have similar amounts of Energy per 1 kg.
Both Cooked Tahitian Taro no Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 kg.