Nutrient Comparison: Valencia Oranges VS Boiled Hubbard Winter Squash with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Valencia Oranges versus 5 oz of Boiled Hubbard Winter Squash with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Valencia Oranges vs Boiled Hubbard Winter Squash with Salt:
- 5 ounces of Valencia Oranges have 2.1 times more Vitamin B1, 1.4 times more Vitamin B2, 3.9 times more Vitamin B9 and 7.5 times more Vitamin C than Boiled Hubbard Winter Squash with Salt.
- While 5 oz of Boiled and Drained Hubbard Winter Squash with Salt contain 16.7 times more Vitamin A and 1.6 times more Vitamin B6 than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Hubbard Winter Squash with Salt provide similar amounts of Vitamin B5 per five ounces.
- 5 ounces of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- Both Raw Valencia Oranges as well as Boiled and Drained Hubbard Winter Squash with Salt have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Valencia Oranges vs Boiled Hubbard Winter Squash with Salt:
- 5 ounces of Valencia Oranges have 4 times more Calcium and 1.2 times more Phosphorus than Boiled Hubbard Winter Squash with Salt.
- While 5 oz of Boiled and Drained Hubbard Winter Squash with Salt contain 1.3 times more Copper, 3.1 times more Iron, 1.3 times more Magnesium, 5.5 times more Manganese and more Sodium than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Hubbard Winter Squash with Salt contain similar levels of Potassium and Water per five ounces.
- 5 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- 5 ounces of Boiled Hubbard Winter Squash with Salt lack sufficient amounts of Calcium
- Both Raw Valencia Oranges as well as Boiled and Drained Hubbard Winter Squash with Salt lack sufficient amounts of Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Valencia Oranges have 1.8 times more Carbohydrate than Boiled Hubbard Winter Squash with Salt.
- While 5 oz of Boiled and Drained Hubbard Winter Squash with Salt contain 6.1 times more Omega 3 and 1.4 times more Protein than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Hubbard Winter Squash with Salt offer comparable quantities of Fiber per five ounces.
- 5 ounces of Valencia Oranges provide inadequate amounts of Omega 3 and Protein
- Both Raw Valencia Oranges as well as Boiled and Drained Hubbard Winter Squash with Salt provide inadequate amounts of Energy and Omega 6 in five ounces.