Nutrient Comparison: Cooked Homemade Pasta VS Fresh Orange juice per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Homemade Pasta versus 1 lb of Fresh Orange juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Homemade Pasta vs Fresh Orange juice:
- 1 pound of Cooked Homemade Pasta has 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 Fresh Orange juice.
- While 1 lb of Raw Orange juice contains 1.3 times more Vitamin B5, 1.4 times more Vitamin B6 and more Vitamin C than Cooked Homemade Pasta Made Without Egg.
- 1 pound of Cooked Homemade Pasta have insufficient amounts of Vitamin C
- Both Cooked Homemade Pasta Made Without Egg as well as Raw Orange juice have insufficient amounts of Vitamin A and Vitamin B12 in one pound.
Comparing minerals per 1 pound for Cooked Homemade Pasta vs Fresh Orange juice:
- 1 pound of Cooked Homemade Pasta has 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 Fresh Orange juice.
- While 1 lb of Raw Orange juice contains 10.5 times more Potassium and 1.3 times more Water than Cooked Homemade Pasta Made Without Egg.
- 1 pound of Cooked Homemade Pasta lack sufficient amounts of Potassium
- 1 pound of Fresh Orange juice lack sufficient amounts of Manganese and Zinc
- Both Cooked Homemade Pasta Made Without Egg as well as Raw Orange juice lack sufficient amounts of Calcium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Cooked Homemade Pasta has 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 Fresh Orange juice.
- 1 pound of Fresh Orange juice provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein