Nutrient Comparison: Navel Oranges VS Cooked Corn Pasta per 5 oz
Compare the macro and micronutrient content in 5 oz of Navel Oranges versus 5 oz of Cooked Corn Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Navel Oranges vs Cooked Corn Pasta:
- 5 ounces of Navel Oranges have 1.3 times more Vitamin B1, 2.2 times more Vitamin B2, 2 times more Vitamin B5, 1.4 times more Vitamin B6, 5.7 times more Vitamin B9 and more Vitamin C than Cooked Corn Pasta.
- While 5 oz of Cooked Corn Gluten-free Pasta contain 1.3 times more Vitamin B3 than Raw Navel Oranges.
- 5 ounces of Cooked Corn Pasta have insufficient amounts of Vitamin B2, Vitamin B9 and Vitamin C
- Both Raw Navel Oranges as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Vitamin A and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Navel Oranges vs Cooked Corn Pasta:
- 5 ounces of Navel Oranges have 43 times more Calcium, 5.4 times more Potassium and 1.3 times more Water than Cooked Corn Pasta.
- While 5 oz of Cooked Corn Gluten-free Pasta contain 1.6 times more Copper, 1.9 times more Iron, 3.3 times more Magnesium, 5.3 times more Manganese, 3.3 times more Phosphorus, more Selenium and 7.9 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 Corn Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Cooked Corn Gluten-free Pasta contain 2.6 times more Energy, 2.2 times more Carbohydrate, 2.2 times more Fiber and 2.9 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 Corn Gluten-free Pasta provide inadequate amounts of Omega 3 and Omega 6 in five ounces.