Nutrient Comparison: Phyllo dough VS Valencia Oranges per 1 lb
Compare the macro and micronutrient content in 1 lb of Phyllo dough versus 1 lb of Valencia Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Phyllo dough vs Valencia Oranges:
- 1 pound of Phyllo dough has 6.2 times more Vitamin B1, 8.5 times more Vitamin B2, 14.9 times more Vitamin B3, 1.2 times more Vitamin B5 and 2.3 times more Vitamin B9 than Valencia Oranges.
- While 1 lb of Raw Valencia Oranges contains 2.1 times more Vitamin B6 and more Vitamin C than Phyllo dough.
- 1 pound of Phyllo dough have insufficient amounts of Vitamin C
- 1 pound of Valencia Oranges have insufficient amounts of Vitamin B3
- Both Phyllo dough as well as Raw Valencia Oranges have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Phyllo dough vs Valencia Oranges:
- 1 pound of Phyllo dough has 2.7 times more Copper, 35.7 times more Iron, 1.5 times more Magnesium, 20.7 times more Manganese, 4.4 times more Phosphorus, more Sodium and 8.2 times more Zinc than Valencia Oranges.
- While 1 lb of Raw Valencia Oranges contains 3.6 times more Calcium, 2.4 times more Potassium and 2.6 times more Water than Phyllo dough.
- 1 pound of Phyllo dough lack sufficient amounts of Calcium
- 1 pound of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
Comparison of macro-nutrients per 1 pound:
- 1 pound of Phyllo dough has 6.1 times more Energy, 20 times more Fat, 42 times more Saturated Fat, 2.9 times more Omega 3, 19.9 times more Omega 6, 4.4 times more Carbohydrate and 6.8 times more Protein than Valencia Oranges.
- While 1 lb of Raw Valencia Oranges contains 1.3 times more Fiber than Phyllo dough.
- 1 pound of Valencia Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein