Nutrient Comparison: Cooking Wine VS Florida Oranges per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooking Wine versus 1 lb of Florida Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooking Wine vs Florida Oranges:
- 1 lb of Raw Florida Oranges contains more Vitamin B1, 4 times more Vitamin B2, 4 times more Vitamin B3, 2.6 times more Vitamin B6, 17 times more Vitamin B9 and more Vitamin C than Cooking Wine.
- 1 pound of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Cooking Wine as well as Raw Florida Oranges have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one pound.
Comparing minerals per 1 pound for Cooking Wine vs Florida Oranges:
- 1 pound of Cooking Wine has 4.4 times more Iron, 1.3 times more Phosphorus and more Sodium than Florida Oranges.
- While 1 lb of Raw Florida Oranges contains 4.8 times more Calcium, 3.5 times more Copper and 1.9 times more Potassium than Cooking Wine.
- Both Cooking Wine and Florida Oranges contain similar levels of Magnesium and Water per one pound.
- 1 pound of Cooking Wine lack sufficient amounts of Calcium and Copper
- 1 pound of Florida Oranges lack sufficient amounts of Iron and Phosphorus
- Both Cooking Wine as well as Raw Florida Oranges lack sufficient amounts of Selenium and Zinc in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 lb of Raw Florida Oranges contains 1.8 times more Carbohydrate, 5.9 times more Sugars and more Fiber than Cooking Wine.
- 1 pound of Cooking Wine provide inadequate amounts of Fiber
- Both Cooking Wine as well as Raw Florida Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in one pound.