Nutrient Comparison: Valencia Oranges VS Boiled Bulgur per 5 oz
Compare the macro and micronutrient content in 5 oz of Valencia Oranges versus 5 oz of Boiled Bulgur to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Valencia Oranges vs Boiled Bulgur:
- 5 ounces of Valencia Oranges have 1.5 times more Vitamin B1, 1.4 times more Vitamin B2, 2.2 times more Vitamin B9 and more Vitamin C than Boiled Bulgur.
- While 5 oz of Cooked Bulgur contain 3.6 times more Vitamin B3, 1.4 times more Vitamin B5 and 1.3 times more Vitamin B6 than Raw Valencia Oranges.
- 5 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
- 5 ounces of Boiled Bulgur have insufficient amounts of Vitamin C
- Both Raw Valencia Oranges as well as Cooked Bulgur have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Valencia Oranges vs Boiled Bulgur:
- 5 ounces of Valencia Oranges have 4 times more Calcium and 2.6 times more Potassium than Boiled Bulgur.
- While 5 oz of Cooked Bulgur contain 2 times more Copper, 10.7 times more Iron, 3.2 times more Magnesium, 26.5 times more Manganese, 2.4 times more Phosphorus and 9.5 times more Zinc than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Bulgur contain similar levels of Water per five ounces.
- 5 ounces of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
- 5 ounces of Boiled Bulgur lack sufficient amounts of Calcium
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Cooked Bulgur contain 1.7 times more Energy, 1.6 times more Carbohydrate, 1.8 times more Fiber and 3 times more Protein than Raw Valencia Oranges.
- 5 ounces of Valencia Oranges provide inadequate amounts of Energy and Protein
- Both Raw Valencia Oranges as well as Cooked Bulgur provide inadequate amounts of Omega 3 and Omega 6 in five ounces.