Nutrient Comparison: Florida Oranges VS Cooking Wine per 5 oz
Compare the macro and micronutrient content in 5 oz of Florida Oranges versus 5 oz of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Florida Oranges vs Cooking Wine:
- 5 ounces of Florida Oranges have more Vitamin B1, 4 times more Vitamin B2, 4 times more Vitamin B3, 2.6 times more Vitamin B6, 17 times more Vitamin B9 and more Vitamin C than Cooking Wine.
- 5 ounces of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Raw Florida Oranges as well as Cooking Wine have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in five ounces.
Comparing minerals per 5 ounces for Florida Oranges vs Cooking Wine:
- 5 ounces of Florida Oranges have 4.8 times more Calcium, 3.5 times more Copper and 1.9 times more Potassium than Cooking Wine.
- While 5 oz of Cooking Wine contain 4.4 times more Iron and more Sodium than Raw Florida Oranges.
- Both Florida Oranges and Cooking Wine contain similar levels of Magnesium and Water per five ounces.
- 5 ounces of Florida Oranges lack sufficient amounts of Iron and Phosphorus
- 5 ounces of Cooking Wine lack sufficient amounts of Calcium and Copper
- Both Raw Florida Oranges as well as Cooking Wine lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Florida Oranges have 1.8 times more Carbohydrate, 5.9 times more Sugars and more Fiber than Cooking Wine.
- 5 ounces of Cooking Wine provide inadequate amounts of Fiber
- Both Raw Florida Oranges as well as Cooking Wine provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in five ounces.