Lets compare vitamin content per 5 ounces of Valencia Oranges vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 2.3 times more Vitamin B1, 3.3 times more Vitamin B2 and 9.7 times more Vitamin B3 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have similar amounts of Vitamin B5, Vitamin B6 and Vitamin B9 per 5 oz.
Comparing minerals per 5 ounces for Valencia Oranges vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
Raw Valencia Oranges have 3.6 times more Calcium, 2.5 times more Potassium and 1.4 times more Water than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 4.9 times more Copper, 17.6 times more Iron, 4.1 times more Magnesium, 42.9 times more Manganese, 5.7 times more Phosphorus and 17 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 5 ounces:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 3.2 times more Energy, 4.9 times more Fat, 2.6 times more Carbohydrate, 1.8 times more Fiber and 5.5 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have insufficient amounts of Glucose and Sucrose in 5 oz.