Nutrient Comparison: Valencia Oranges VS Spaghetti, protein-fortified, cooked, enriched (n x 6.25) per 5 oz
Compare the macro and micronutrient content in 5 oz of Valencia Oranges versus 5 oz of Spaghetti, protein-fortified, cooked, enriched (n x 6.25) to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Valencia Oranges vs Spaghetti, protein-fortified, cooked, enriched (n x 6.25):
- 5 ounces of Valencia Oranges have more Vitamin C than Spaghetti, protein-fortified, cooked, enriched (n x 6.25).
- While 5 oz of Spaghetti, protein-fortified, cooked, enriched (n x 6.25) contain 3.4 times more Vitamin B1, 4 times more Vitamin B2, 6.7 times more Vitamin B3 and 2.1 times more Vitamin B9 than Raw Valencia Oranges.
- Both Valencia Oranges and Spaghetti, protein-fortified, cooked, enriched (n x 6.25) provide similar amounts of Vitamin B5 and Vitamin B6 per five ounces.
- 5 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
- 5 ounces of Spaghetti, protein-fortified, cooked, enriched (n x 6.25) have insufficient amounts of Vitamin C
- Both Raw Valencia Oranges as well as Spaghetti, protein-fortified, cooked, enriched (n x 6.25) have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Valencia Oranges vs Spaghetti, protein-fortified, cooked, enriched (n x 6.25):
- 5 ounces of Valencia Oranges have 4 times more Calcium, 4.3 times more Potassium and 1.4 times more Water than Spaghetti, protein-fortified, cooked, enriched (n x 6.25).
- While 5 oz of Spaghetti, protein-fortified, cooked, enriched (n x 6.25) contain 2.3 times more Copper, 8 times more Iron, 3 times more Magnesium, 18.1 times more Manganese, 2.9 times more Phosphorus and 8.3 times more Zinc than Raw Valencia Oranges.
- 5 ounces of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
- 5 ounces of Spaghetti, protein-fortified, cooked, enriched (n x 6.25) lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Valencia Oranges have 1.3 times more Fiber than Spaghetti, protein-fortified, cooked, enriched (n x 6.25).
- While 5 oz of Spaghetti, protein-fortified, cooked, enriched (n x 6.25) contain 3.3 times more Energy, 2.6 times more Carbohydrate and 8.5 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 Spaghetti, protein-fortified, cooked, enriched (n x 6.25) provide inadequate amounts of Omega 3 and Omega 6 in five ounces.