Nutrient Comparison: Valencia Oranges VS Boiled Chickpeas per 5 oz
Compare the macro and micronutrient content in 5 oz of Valencia Oranges versus 5 oz of Boiled Chickpeas to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Valencia Oranges vs Boiled Chickpeas :
- 5 ounces of Valencia Oranges have 37.3 times more Vitamin C than Boiled Chickpeas .
- While 5 oz of Boiled Chickpeas contain 1.3 times more Vitamin B1, 1.6 times more Vitamin B2, 1.9 times more Vitamin B3, 2.2 times more Vitamin B6 and 4.4 times more Vitamin B9 than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Chickpeas provide similar amounts of Vitamin B5 per five ounces.
- 5 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
- 5 ounces of Boiled Chickpeas have insufficient amounts of Vitamin C
- Both Raw Valencia Oranges as well as Boiled Chickpeas have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Valencia Oranges vs Boiled Chickpeas :
- 5 ounces of Valencia Oranges have 1.4 times more Water than Boiled Chickpeas .
- While 5 oz of Boiled Chickpeas contain 9.5 times more Copper, 32.1 times more Iron, 4.8 times more Magnesium, 44.8 times more Manganese, 9.9 times more Phosphorus, 1.6 times more Potassium and 25.5 times more Zinc than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Chickpeas contain similar levels of Calcium per five ounces.
- 5 ounces of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Boiled Chickpeas contain 3.3 times more Energy, 8.6 times more Fat, 2.7 times more Omega 3, 25.3 times more Omega 6, 2.3 times more Carbohydrate, 3 times more Fiber and 8.5 times more Protein than Raw Valencia Oranges.
- 5 ounces of Valencia Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein