Lets compare vitamin content per 5 ounces of Cooked Corn Pasta vs Valencia Oranges:
Cooked Corn Gluten-free Pasta has 2 times more Vitamin B3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 4 times more Vitamin A, 1.6 times more Vitamin B1, 1.7 times more Vitamin B2, 2 times more Vitamin B5, 6.5 times more Vitamin B9 and more Vitamin C than Cooked Corn Gluten-free Pasta.
Both Cooked Corn Gluten-free Pasta and Raw Valencia Oranges have similar amounts of Vitamin B6 per 5 oz.
Both Cooked Corn Gluten-free Pasta as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Cooked Corn Pasta vs Valencia Oranges:
Cooked Corn Gluten-free Pasta has 1.7 times more Copper, 2.8 times more Iron, 3.6 times more Magnesium, 6.7 times more Manganese, 4.5 times more Phosphorus and 10.5 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 40 times more Calcium, 5.8 times more Potassium and 1.3 times more Water than Cooked Corn Gluten-free Pasta.
Comparison of macro-nutrients per 5 ounces:
Cooked Corn Gluten-free Pasta has 2.6 times more Energy, 7.2 times more Omega 6, 2.3 times more Carbohydrate, 1.9 times more Fiber and 2.5 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.6 times more Omega 3 than Cooked Corn Gluten-free Pasta.
Both Cooked Corn Gluten-free Pasta as well as Raw Valencia Oranges have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.