Nutrient Comparison: Boiled Mung Beans with Salt VS Valencia Oranges per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Mung Beans 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 Boiled Mung Beans with Salt vs Valencia Oranges:
- 5 ounces of Boiled Mung Beans with Salt have 1.9 times more Vitamin B1, 1.5 times more Vitamin B2, 2.1 times more Vitamin B3, 1.6 times more Vitamin B5 and 4.1 times more Vitamin B9 than Valencia Oranges.
- While 5 oz of Raw Valencia Oranges contain 48.5 times more Vitamin C than Boiled Mung Beans with Salt.
- Both Boiled Mung Beans with Salt and Valencia Oranges provide similar amounts of Vitamin B6 per five ounces.
- 5 ounces of Boiled Mung Beans with Salt have insufficient amounts of Vitamin C
- 5 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
- Both Boiled Mung Beans 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 Boiled Mung Beans with Salt vs Valencia Oranges:
- 5 ounces of Boiled Mung Beans with Salt have 4.2 times more Copper, 15.6 times more Iron, 4.8 times more Magnesium, 13 times more Manganese, 5.8 times more Phosphorus, 1.5 times more Potassium, more Sodium and 14 times more Zinc than Valencia Oranges.
- While 5 oz of Raw Valencia Oranges contain 1.5 times more Calcium than Boiled Mung Beans 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 Boiled Mung Beans with Salt have 2.1 times more Energy, 1.6 times more Carbohydrate, 3 times more Fiber and 6.8 times more Protein than Valencia Oranges.
- 5 ounces of Valencia Oranges provide inadequate amounts of Energy and Protein
- Both Boiled Mung Beans with Salt as well as Raw Valencia Oranges provide inadequate amounts of Omega 3 and Omega 6 in five ounces.