Nutrient Comparison: Cooked Frozen Young Cowpeas with Salt VS Valencia Oranges per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Young Cowpeas with Salt versus 5 oz of Valencia Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Frozen Young Cowpeas with Salt vs Valencia Oranges:
- 5 ounces of Cooked Frozen Young Cowpeas with Salt have 3 times more Vitamin B1, 1.6 times more Vitamin B2, 2.7 times more Vitamin B3, 1.5 times more Vitamin B6 and 3.6 times more Vitamin B9 than Valencia Oranges.
- While 5 oz of Raw Valencia Oranges contain 18.7 times more Vitamin C than Boiled Frozen Young Cowpeas , drained with Salt.
- Both Cooked Frozen Young Cowpeas with Salt and Valencia Oranges provide similar amounts of Vitamin B5 per five ounces.
- 5 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
- Both Boiled Frozen Young Cowpeas , drained with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Young Cowpeas with Salt vs Valencia Oranges:
- 5 ounces of Cooked Frozen Young Cowpeas with Salt have 5 times more Copper, 23.6 times more Iron, 5 times more Magnesium, 34.4 times more Manganese, 7.2 times more Phosphorus, 2.1 times more Potassium, more Sodium and 23.7 times more Zinc than Valencia Oranges.
- While 5 oz of Raw Valencia Oranges contain 1.7 times more Calcium and 1.3 times more Water than Boiled Frozen Young Cowpeas , drained with Salt.
- 5 ounces of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Young Cowpeas with Salt have 2.7 times more Energy, 7.3 times more Omega 3, 2 times more Carbohydrate, 2.6 times more Fiber and 8.2 times more Protein than Valencia Oranges.
- 5 ounces of Valencia Oranges provide inadequate amounts of Energy, Omega 3 and Protein
- Both Boiled Frozen Young Cowpeas , drained with Salt as well as Raw Valencia Oranges provide inadequate amounts of Omega 6 in five ounces.