Nutrient Comparison: Valencia Oranges VS Cooked Frozen Onions per 5 oz
Compare the macro and micronutrient content in 5 oz of Valencia Oranges versus 5 oz of Cooked Frozen Onions to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Valencia Oranges vs Cooked Frozen Onions:
- 5 ounces of Valencia Oranges have 5.4 times more Vitamin B1, 2.2 times more Vitamin B2, 3.2 times more Vitamin B5, 3 times more Vitamin B9 and 9.5 times more Vitamin C than Cooked Frozen Onions.
- Both Valencia Oranges and Cooked Frozen Onions provide similar amounts of Vitamin B6 per five ounces.
- 5 ounces of Cooked Frozen Onions have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B5
- Both Raw Valencia Oranges as well as Boiled and Drained Frozen Onions have insufficient amounts of Vitamin A, Vitamin B3, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Valencia Oranges vs Cooked Frozen Onions:
- 5 ounces of Valencia Oranges have 1.5 times more Calcium, 1.5 times more Copper, 1.3 times more Magnesium, 8.5 times more Phosphorus and 1.8 times more Potassium than Cooked Frozen Onions.
- While 5 oz of Boiled and Drained Frozen Onions contain 3.8 times more Iron than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Frozen Onions contain similar levels of Water per five ounces.
- 5 ounces of Valencia Oranges lack sufficient amounts of Iron
- 5 ounces of Cooked Frozen Onions lack sufficient amounts of Magnesium and Phosphorus
- Both Raw Valencia Oranges as well as Boiled and Drained Frozen Onions lack sufficient amounts of Manganese and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Valencia Oranges have 1.8 times more Carbohydrate and 1.8 times more Fiber than Cooked Frozen Onions.
- Both Raw Valencia Oranges as well as Boiled and Drained Frozen Onions provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in five ounces.