Lets compare vitamin content per 1 pound of Boiled Purslane with Salt vs Valencia Oranges:
Boiled and Drained Purslane with Salt has 7.8 times more Vitamin A, 2.3 times more Vitamin B2 and 1.7 times more Vitamin B3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.8 times more Vitamin B1, 6.9 times more Vitamin B5, 4.3 times more Vitamin B9 and 4.6 times more Vitamin C than Boiled and Drained Purslane with Salt.
Both Boiled and Drained Purslane with Salt and Raw Valencia Oranges have similar amounts of Vitamin B6 per 1 lb.
Both Boiled and Drained Purslane 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 Boiled Purslane with Salt vs Valencia Oranges:
Boiled and Drained Purslane with Salt has 2 times more Calcium, 3.1 times more Copper, 8.6 times more Iron, 6.7 times more Magnesium, 13.3 times more Manganese, 2.2 times more Phosphorus, 2.7 times more Potassium, more Sodium and 2.8 times more Zinc than Raw Valencia Oranges.
Both Boiled and Drained Purslane with Salt and Raw Valencia Oranges have similar amounts of Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Boiled and Drained Purslane with Salt has 1.4 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.7 times more Energy and 3.3 times more Carbohydrate than Boiled and Drained Purslane with Salt.
Both Boiled and Drained Purslane with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 lb.