Nutrient Comparison: Dark Rye Flour VS Fresh Orange juice per 1 lb
Compare the macro and micronutrient content in 1 lb of Dark Rye Flour 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 Dark Rye Flour vs Fresh Orange juice:
- 1 pound of Dark Rye Flour has 3.5 times more Vitamin B1, 8.4 times more Vitamin B2, 10.7 times more Vitamin B3, 7.7 times more Vitamin B5, 11.1 times more Vitamin B6, 68.3 times more Vitamin E and 59 times more Vitamin K than Fresh Orange juice.
- While 1 lb of Raw Orange juice contains more Vitamin C than Dark Rye Flour.
- Both Dark Rye Flour and Fresh Orange juice provide similar amounts of Vitamin B9 per one pound.
- 1 pound of Dark Rye Flour have insufficient amounts of Vitamin C
- 1 pound of Fresh Orange juice have insufficient amounts of Vitamin E and Vitamin K
- Both Dark Rye Flour as well as Raw Orange juice have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Dark Rye Flour vs Fresh Orange juice:
- 1 pound of Dark Rye Flour has 3.4 times more Calcium, 12.7 times more Copper, 24.9 times more Iron, 14.5 times more Magnesium, 433 times more Manganese, 29.4 times more Phosphorus, 3.6 times more Potassium, 180 times more Selenium and 100.8 times more Zinc than Fresh Orange juice.
- While 1 lb of Raw Orange juice contains 8.2 times more Water than Dark Rye Flour.
- 1 pound of Fresh Orange juice lack sufficient amounts of Calcium, Manganese, Selenium and Zinc
Comparison of macro-nutrients per 1 pound:
- 1 pound of Dark Rye Flour has 7.2 times more Energy, 11.1 times more Fat, 13.4 times more Omega 3, 31 times more Omega 6, 6.6 times more Carbohydrate, 119 times more Fiber and 22.7 times more Protein than Fresh Orange juice.
- While 1 lb of Raw Orange juice contains 3.6 times more Sugars and 9.2 times more Fructose than Dark Rye Flour.
- 1 pound of Fresh Orange juice provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein