Nutrient Comparison: Navel Oranges VS Cooked Pasta per 5 oz
Compare the macro and micronutrient content in 5 oz of Navel Oranges versus 5 oz of Cooked Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Navel Oranges vs Cooked Pasta:
- 5 ounces of Navel Oranges have 3.4 times more Vitamin B1, 2.6 times more Vitamin B2, 2.3 times more Vitamin B5, 1.6 times more Vitamin B6, 4.9 times more Vitamin B9 and more Vitamin C than Cooked Pasta.
- Both Navel Oranges and Cooked Pasta provide similar amounts of Vitamin B3 per five ounces.
- 5 ounces of Cooked Pasta have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Raw Navel Oranges as well as Cooked Pasta have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in five ounces.
Comparing minerals per 5 ounces for Navel Oranges vs Cooked Pasta:
- 5 ounces of Navel Oranges have 6.1 times more Calcium, 3.8 times more Potassium and 1.4 times more Water than Cooked Pasta.
- While 5 oz of Cooked Pasta contain 2.6 times more Copper, 3.8 times more Iron, 1.6 times more Magnesium, 11.1 times more Manganese, 2.5 times more Phosphorus, more Selenium and 6.4 times more Zinc than Raw Navel Oranges.
- 5 ounces of Navel Oranges lack sufficient amounts of Iron, Manganese, Selenium and Zinc
- 5 ounces of Cooked Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Navel Oranges have 15.2 times more Sugars, 75 times more Fructose and 1.2 times more Fiber than Cooked Pasta.
- While 5 oz of Cooked Pasta contain 3.2 times more Energy, 2.5 times more Carbohydrate and 6.4 times more Protein than Raw Navel Oranges.
- 5 ounces of Navel Oranges provide inadequate amounts of Energy and Protein
- Both Raw Navel Oranges as well as Cooked Pasta provide inadequate amounts of Omega 3 and Omega 6 in five ounces.