Nutrient Comparison: Cooking Wine VS Oranges with Peel per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooking Wine versus 1 lb of Oranges with Peel to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooking Wine vs Oranges with Peel :
- 1 lb of Raw Oranges with Peel contains more Vitamin B1, 5 times more Vitamin B2, 5 times more Vitamin B3, 4.7 times more Vitamin B6, 30 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 Oranges with Peel have insufficient amounts of Vitamin A and Vitamin B12 in one pound.
Comparing minerals per 1 pound for Cooking Wine vs Oranges with Peel :
- 1 pound of Cooking Wine has 313 times more Sodium than Oranges with Peel .
- While 1 lb of Raw Oranges with Peel contains 7.8 times more Calcium, 5.2 times more Copper, 2 times more Iron, 1.4 times more Magnesium, 1.5 times more Phosphorus and 2.2 times more Potassium than Cooking Wine.
- Both Cooking Wine and Oranges with Peel contain similar levels of Water per one pound.
- 1 pound of Cooking Wine lack sufficient amounts of Calcium and Copper
- Both Cooking Wine as well as Raw Oranges with Peel lack sufficient amounts of Selenium and Zinc in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 lb of Raw Oranges with Peel contains 1.3 times more Energy, 2.5 times more Carbohydrate, more Fiber and 2.6 times more Protein than Cooking Wine.
- 1 pound of Cooking Wine provide inadequate amounts of Energy, Fiber and Protein
- Both Cooking Wine as well as Raw Oranges with Peel provide inadequate amounts of Omega 3 and Omega 6 in one pound.