Pickled Eggplant VS Florida Oranges Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Pickled Eggplant or Florida Oranges?
Lets compare vitamin content per 500 calories of Pickled Eggplant vs Florida Oranges:
- 500 calories of Pickled Eggplant have 1.6 times more Vitamin B2, 1.5 times more Vitamin B3, 2.6 times more Vitamin B6 and more Vitamin K than Florida Oranges.
- While 500 kcal of Raw Florida Oranges contain 3.9 times more Vitamin A, 2.1 times more Vitamin B1, more Vitamin C and 6.4 times more Vitamin E than Pickled Eggplant.
- Both Pickled Eggplant and Florida Oranges provide similar amounts of Vitamin B9 per 500 calories.
- 500 calories of Pickled Eggplant have insufficient amounts of Vitamin A, Vitamin C and Vitamin E
- 500 calories of Florida Oranges have insufficient amounts of Vitamin K
- Both Pickled Eggplant as well as Raw Florida Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 500 calories.
Comparing minerals per 500 calories for Pickled Eggplant vs Florida Oranges:
- 500 calories of Pickled Eggplant have 4.2 times more Copper, 8 times more Iron, more Sodium and 2.7 times more Zinc than Florida Oranges.
- While 500 kcal of Raw Florida Oranges contain 1.8 times more Calcium, 1.8 times more Magnesium, 1.4 times more Phosphorus and 15 times more Potassium than Pickled Eggplant.
- Both Pickled Eggplant and Florida Oranges contain similar levels of Water per 500 calories.
- 500 calories of Pickled Eggplant lack sufficient amounts of Potassium
- 500 calories of Florida Oranges lack sufficient amounts of Selenium and Zinc
Comparison of macro-nutrients per 500 calories:
- 500 calories of Pickled Eggplant have 4.2 times more Omega 3, 7.4 times more Omega 6 and 1.2 times more Protein than Florida Oranges.
- While 500 kcal of Raw Florida Oranges contain 1.3 times more Carbohydrate and 2 times more Sugars than Pickled Eggplant.
- Both Pickled Eggplant and Florida Oranges offer comparable quantities of Energy and Fiber per 500 calories.
- 500 calories of Florida Oranges provide inadequate amounts of Omega 3 and Omega 6