Nutrient Comparison: Fresh Orange juice VS Cooked Homemade Pasta per 1 lb
Compare the macro and micronutrient content in 1 lb of Fresh Orange juice versus 1 lb of Cooked Homemade Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Fresh Orange juice vs Cooked Homemade Pasta:
- 1 pound of Fresh Orange juice has 1.3 times more Vitamin B5, 1.4 times more Vitamin B6 and more Vitamin C than Cooked Homemade Pasta.
- While 1 lb of Cooked Homemade Pasta Made Without Egg contains 2 times more Vitamin B1, 4.9 times more Vitamin B2, 3.4 times more Vitamin B3 and 1.4 times more Vitamin B9 than Raw Orange juice.
- 1 pound of Cooked Homemade Pasta have insufficient amounts of Vitamin C
- Both Raw Orange juice as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Vitamin A and Vitamin B12 in one pound.
Comparing minerals per 1 pound for Fresh Orange juice vs Cooked Homemade Pasta:
- 1 pound of Fresh Orange juice has 10.5 times more Potassium and 1.3 times more Water than Cooked Homemade Pasta.
- While 1 lb of Cooked Homemade Pasta Made Without Egg contains 1.4 times more Copper, 5.7 times more Iron, 1.3 times more Magnesium, 13.8 times more Manganese, 2.4 times more Phosphorus, 74 times more Sodium and 7.4 times more Zinc than Raw Orange juice.
- 1 pound of Fresh Orange juice lack sufficient amounts of Manganese and Zinc
- 1 pound of Cooked Homemade Pasta lack sufficient amounts of Potassium
- Both Raw Orange juice as well as Cooked Homemade Pasta Made Without Egg lack sufficient amounts of Calcium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 lb of Cooked Homemade Pasta Made Without Egg contains 2.8 times more Energy, 5 times more Omega 3, 15.6 times more Omega 6, 2.4 times more Carbohydrate and 6.2 times more Protein than Raw Orange juice.
- 1 pound of Fresh Orange juice provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein