Nutrient Comparison: Valencia Oranges VS Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) per 5 oz
Compare the macro and micronutrient content in 5 oz of Valencia Oranges versus 5 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Valencia Oranges vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
- 5 ounces of Valencia Oranges have 1.5 times more Vitamin B1, 2.3 times more Vitamin B5, 2.1 times more Vitamin B9 and 242.5 times more Vitamin C than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 5 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 1.6 times more Vitamin B2 than Raw Valencia Oranges.
- Both Valencia Oranges and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) provide similar amounts of Vitamin B6 per five ounces.
- 5 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin C
- Both Raw Valencia Oranges as well as Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
- 5 ounces of Valencia Oranges have 1.2 times more Potassium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 5 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 5 times more Calcium, 5.8 times more Copper, 17.9 times more Iron, 3.7 times more Magnesium, 27.2 times more Manganese, 7.1 times more Phosphorus and 13.8 times more Zinc than Raw Valencia Oranges.
- Both Valencia Oranges and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain similar levels of Water per five ounces.
- 5 ounces of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Valencia Oranges have 4.2 times more Carbohydrate and 2.8 times more Fiber than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 5 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 1.6 times more Energy, 13.9 times more Fat, 22.7 times more Saturated Fat, 10.4 times more Omega 3, 33.4 times more Omega 6 and 8.7 times more Protein than Raw Valencia Oranges.
- 5 ounces of Valencia Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein