Nutrient Comparison: Cooked Homemade Pasta VS Florida Oranges per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Homemade Pasta 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 Cooked Homemade Pasta vs Florida Oranges:
- 1 pound of Cooked Homemade Pasta has 1.8 times more Vitamin B1, 3.7 times more Vitamin B2, 3.4 times more Vitamin B3 and 2.5 times more Vitamin B9 than Florida Oranges.
- While 1 lb of Raw Florida Oranges contains 1.7 times more Vitamin B5, 1.8 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 Florida Oranges have insufficient amounts of Vitamin A and Vitamin B12 in one pound.
Comparing minerals per 1 pound for Cooked Homemade Pasta vs Florida Oranges:
- 1 pound of Cooked Homemade Pasta has 1.5 times more Copper, 12.6 times more Iron, 1.4 times more Magnesium, 8 times more Manganese, 3.3 times more Phosphorus, more Sodium and 4.6 times more Zinc than Florida Oranges.
- While 1 lb of Raw Florida Oranges contains 7.2 times more Calcium, 8.9 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 Calcium and Potassium
- 1 pound of Florida Oranges lack sufficient amounts of Iron, Manganese, Phosphorus and Zinc
Comparison of macro-nutrients per 1 pound:
- 1 pound of Cooked Homemade Pasta has 2.7 times more Energy, 5 times more Omega 3, 14.6 times more Omega 6, 2.2 times more Carbohydrate and 6.2 times more Protein than Florida Oranges.
- 1 pound of Florida Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein