Nutrient Comparison: Oranges with Peel VS Boiled Japanese Chestnuts per 5 oz
Compare the macro and micronutrient content in 5 oz of Oranges with Peel versus 5 oz of Boiled Japanese Chestnuts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Oranges with Peel vs Boiled Japanese Chestnuts:
- 5 ounces of Oranges with Peel have 4.4 times more Vitamin B5, 1.8 times more Vitamin B9 and 7.5 times more Vitamin C than Boiled Japanese Chestnuts.
- Both Oranges with Peel and Boiled Japanese Chestnuts provide similar amounts of Vitamin B1, Vitamin B2, Vitamin B3 and Vitamin B6 per five ounces.
- 5 ounces of Boiled Japanese Chestnuts have insufficient amounts of Vitamin B5
- Both Raw Oranges with Peel as well as Boiled and Steamed Japanese Chestnuts have insufficient amounts of Vitamin A and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Oranges with Peel vs Boiled Japanese Chestnuts:
- 5 ounces of Oranges with Peel have 6.4 times more Calcium, 1.5 times more Iron and 1.6 times more Potassium than Boiled Japanese Chestnuts.
- While 5 oz of Boiled and Steamed Japanese Chestnuts contain 3.6 times more Copper, 1.3 times more Magnesium and 3.6 times more Zinc than Raw Oranges with Peel .
- Both Oranges with Peel and Boiled Japanese Chestnuts contain similar levels of Phosphorus and Water per five ounces.
- 5 ounces of Oranges with Peel lack sufficient amounts of Zinc
- 5 ounces of Boiled Japanese Chestnuts lack sufficient amounts of Calcium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Oranges with Peel have 1.2 times more Carbohydrate and 1.6 times more Protein than Boiled Japanese Chestnuts.
- 5 ounces of Boiled Japanese Chestnuts provide inadequate amounts of Energy and Protein
- Both Raw Oranges with Peel as well as Boiled and Steamed Japanese Chestnuts provide inadequate amounts of Omega 3 and Omega 6 in five ounces.