Lets compare vitamin content per 5 ounces of Cooked Corn And Rice Pasta vs Valencia Oranges:
Cooked Gluten-free Pasta from Corn And Rice Flour has 2 times more Vitamin B2 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 3 times more Vitamin A, 1.7 times more Vitamin B1, 1.8 times more Vitamin B5, 1.7 times more Vitamin B6, 9.8 times more Vitamin B9 and more Vitamin C than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour and Raw Valencia Oranges have similar amounts of Vitamin B3 per 5 oz.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Corn And Rice Pasta vs Valencia Oranges:
Cooked Gluten-free Pasta from Corn And Rice Flour has 2.4 times more Iron, 4.1 times more Manganese, 1.9 times more Phosphorus and 4.5 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 20 times more Calcium, 1.9 times more Copper, 7.5 times more Potassium and 1.5 times more Water than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour and Raw Valencia Oranges have similar amounts of Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Gluten-free Pasta from Corn And Rice Flour has 3.7 times more Energy, 3.3 times more Fat, 7.2 times more Omega 6, 3.2 times more Carbohydrate and 3.1 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.8 times more Fiber than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour and Raw Valencia Oranges have similar amounts of Omega 3 per 5 oz.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.