Lets compare vitamin content per 1 pound of Cooked Frozen Mustard Greens with Salt vs Valencia Oranges:
Boiled Frozen Mustard Greens, drained with Salt have 29.5 times more Vitamin A, 1.3 times more Vitamin B2, 1.7 times more Vitamin B6 and 1.8 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.2 times more Vitamin B1, 15.6 times more Vitamin B5 and 3.5 times more Vitamin C than Boiled Frozen Mustard Greens, drained with Salt.
Both Boiled Frozen Mustard Greens, drained with Salt and Raw Valencia Oranges have similar amounts of Vitamin B3 per 1 lb.
Both Boiled Frozen Mustard Greens, drained with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Frozen Mustard Greens with Salt vs Valencia Oranges:
Boiled Frozen Mustard Greens, drained with Salt have 2.5 times more Calcium, 1.6 times more Copper, 12.4 times more Iron, 1.3 times more Magnesium, 12.8 times more Manganese, 1.4 times more Phosphorus, more Sodium and 3.3 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.3 times more Potassium than Boiled Frozen Mustard Greens, drained with Salt.
Both Boiled Frozen Mustard Greens, drained with Salt and Raw Valencia Oranges have similar amounts of Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Boiled Frozen Mustard Greens, drained with Salt have 1.4 times more Omega 3 and 2.2 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.6 times more Energy and 3.8 times more Carbohydrate than Boiled Frozen Mustard Greens, drained with Salt.
Both Boiled Frozen Mustard Greens, drained with Salt and Raw Valencia Oranges have similar amounts of Fiber per 1 lb.
Both Boiled Frozen Mustard Greens, drained with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.