Nutrient Comparison: Cooked 51% Whole Wheat Pasta VS Florida Oranges per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked 51% Whole Wheat 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 51% Whole Wheat Pasta vs Florida Oranges:
- 5 ounces of Cooked 51% Whole Wheat Pasta have 1.6 times more Vitamin B1, 2.6 times more Vitamin B2, 7.2 times more Vitamin B3 and 1.9 times more Vitamin B6 than Florida Oranges.
- Both Cooked 51% Whole Wheat Pasta and Florida Oranges provide similar amounts of Vitamin B5 and Vitamin B9 per five ounces.
- Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina as well as Raw Florida Oranges have insufficient amounts of Vitamin E in five ounces.
Comparing minerals per 5 ounces for Cooked 51% Whole Wheat Pasta vs Florida Oranges:
- 5 ounces of Cooked 51% Whole Wheat Pasta have 5.1 times more Copper, 18.3 times more Iron, 4.5 times more Magnesium, 43 times more Manganese, 9.2 times more Phosphorus, 68.4 times more Selenium and 14 times more Zinc than Florida Oranges.
- While 5 oz of Raw Florida Oranges contain 3.6 times more Calcium, 2.2 times more Potassium and 1.4 times more Water than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- 5 ounces of Cooked 51% Whole Wheat Pasta lack sufficient amounts of Calcium
- 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 51% Whole Wheat Pasta have 3.5 times more Energy, 3.5 times more Omega 3, 17.6 times more Omega 6, 2.7 times more Carbohydrate, 1.9 times more Fiber and 8.3 times more Protein than Florida Oranges.
- While 5 oz of Raw Florida Oranges contain 10.8 times more Sugars than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- 5 ounces of Florida Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein