Nutrient Comparison: Valencia Oranges VS Cooked Sweet Potato, Boiled, Without Skin with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Valencia Oranges versus 5 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Valencia Oranges vs Cooked Sweet Potato, Boiled, Without Skin with Salt:
- 5 ounces of Valencia Oranges have 1.6 times more Vitamin B1, 6.5 times more Vitamin B9 and 3.8 times more Vitamin C than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- While 5 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt contain 65.6 times more Vitamin A, 2 times more Vitamin B3, 2.3 times more Vitamin B5 and 2.6 times more Vitamin B6 than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Sweet Potato, Boiled, Without Skin with Salt provide similar amounts of Vitamin B2 per five ounces.
- 5 ounces of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- 5 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Vitamin B9
- Both Raw Valencia Oranges as well as Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Valencia Oranges vs Cooked Sweet Potato, Boiled, Without Skin with Salt:
- 5 ounces of Valencia Oranges have 1.5 times more Calcium than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- While 5 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt contain 2.5 times more Copper, 8 times more Iron, 1.8 times more Magnesium, 11.6 times more Manganese, 1.9 times more Phosphorus, 1.3 times more Potassium and more Sodium than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Sweet Potato, Boiled, Without Skin with Salt contain similar levels of Water per five ounces.
- 5 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- Both Raw Valencia Oranges as well as Cooked Sweet Potato, Boiled, Without Skin with Salt lack sufficient amounts of Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt contain 1.6 times more Energy, 1.5 times more Carbohydrate and 1.3 times more Protein than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Sweet Potato, Boiled, Without Skin with Salt offer comparable quantities of Fiber per five ounces.
- 5 ounces of Valencia Oranges provide inadequate amounts of Energy and Protein
- Both Raw Valencia Oranges as well as Cooked Sweet Potato, Boiled, Without Skin with Salt provide inadequate amounts of Omega 3 and Omega 6 in five ounces.