Lets compare vitamin content per 5 ounces of Oranges vs Cooked Pasta:
Raw Oranges have more Vitamin A, 4.4 times more Vitamin B1, 2 times more Vitamin B2, 2.2 times more Vitamin B5, 1.2 times more Vitamin B6, 4.3 times more Vitamin B9, more Vitamin C and 3 times more Vitamin E than Cooked Pasta.
While Cooked Pasta contains 1.4 times more Vitamin B3 than Raw Oranges.
Both Raw Oranges as well as Cooked Pasta have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 5 oz.
Comparing minerals per 5 ounces for Oranges vs Cooked Pasta:
Raw Oranges have 5.7 times more Calcium, 4.1 times more Potassium and 1.4 times more Water than Cooked Pasta.
While Cooked Pasta contains 2.2 times more Copper, 5 times more Iron, 1.8 times more Magnesium, 12.9 times more Manganese, 4.1 times more Phosphorus, 52.8 times more Selenium and 7.3 times more Zinc than Raw Oranges.
Comparison of macro-nutrients per 5 ounces:
Raw Oranges have 16.7 times more Sugars and 1.3 times more Fiber than Cooked Pasta.
While Cooked Pasta contains 3.4 times more Energy, 3.4 times more Omega 3, 16.4 times more Omega 6, 2.6 times more Carbohydrate and 6.2 times more Protein than Raw Oranges.
Both Raw Oranges as well as Cooked Pasta have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.