Nutrient Comparison: Cooked Corn Pasta VS Florida Oranges per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Corn Pasta versus 5 oz of Florida Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Corn Pasta vs Florida Oranges:
- 5 ounces of Cooked Corn Pasta have 1.4 times more Vitamin B3 than Florida Oranges.
- While 5 oz of Raw Florida Oranges contain 1.9 times more Vitamin B1, 1.7 times more Vitamin B2, 2 times more Vitamin B5, 2.8 times more Vitamin B9 and more Vitamin C than Cooked Corn Gluten-free Pasta.
- Both Cooked Corn Pasta and Florida Oranges provide similar amounts of Vitamin B6 per five ounces.
- 5 ounces of Cooked Corn Pasta have insufficient amounts of Vitamin B2, Vitamin B9 and Vitamin C
- Both Cooked Corn Gluten-free Pasta as well as Raw Florida Oranges have insufficient amounts of Vitamin A and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Cooked Corn Pasta vs Florida Oranges:
- 5 ounces of Cooked Corn Pasta have 1.6 times more Copper, 2.8 times more Iron, 3.6 times more Magnesium, 6.4 times more Manganese, 6.3 times more Phosphorus, 5.6 times more Selenium and 7.9 times more Zinc than Florida Oranges.
- While 5 oz of Raw Florida Oranges contain 43 times more Calcium, 5.5 times more Potassium and 1.3 times more Water than Cooked Corn Gluten-free Pasta.
- 5 ounces of Cooked Corn Pasta lack sufficient amounts of Calcium and Potassium
- 5 ounces of Florida Oranges lack sufficient amounts of Iron, Manganese, Phosphorus, Selenium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Corn Pasta have 2.7 times more Energy, 2.4 times more Carbohydrate, 2 times more Fiber and 3.8 times more Protein than Florida Oranges.
- 5 ounces of Florida Oranges provide inadequate amounts of Energy and Protein
- Both Cooked Corn Gluten-free Pasta as well as Raw Florida Oranges provide inadequate amounts of Omega 3 and Omega 6 in five ounces.