Nutrient Comparison: Cooked Frozen Peas And Onions with Salt VS Navel Oranges per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Peas And Onions with Salt versus 5 oz of Navel Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Frozen Peas And Onions with Salt vs Navel Oranges:
- 5 ounces of Cooked Frozen Peas And Onions with Salt have 4.4 times more Vitamin A, 2.2 times more Vitamin B1, 1.4 times more Vitamin B2, 2.5 times more Vitamin B3 and more Vitamin K than Navel Oranges.
- While 5 oz of Raw Navel Oranges contain 2.9 times more Vitamin B5, 1.7 times more Vitamin B9 and 8.6 times more Vitamin C than Boiled Frozen Peas And Onions, drained with Salt.
- Both Cooked Frozen Peas And Onions with Salt and Navel Oranges provide similar amounts of Vitamin B6 per five ounces.
- 5 ounces of Cooked Frozen Peas And Onions with Salt have insufficient amounts of Vitamin B5
- 5 ounces of Navel Oranges have insufficient amounts of Vitamin A and Vitamin K
- Both Boiled Frozen Peas And Onions, drained with Salt as well as Raw Navel Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Peas And Onions with Salt vs Navel Oranges:
- 5 ounces of Cooked Frozen Peas And Onions with Salt have 1.6 times more Copper, 7.2 times more Iron, 5.7 times more Manganese, 1.5 times more Phosphorus, 273 times more Sodium and 3.6 times more Zinc than Navel Oranges.
- While 5 oz of Raw Navel Oranges contain 3.1 times more Calcium and 1.4 times more Potassium than Boiled Frozen Peas And Onions, drained with Salt.
- Both Cooked Frozen Peas And Onions with Salt and Navel Oranges contain similar levels of Magnesium and Water per five ounces.
- 5 ounces of Cooked Frozen Peas And Onions with Salt lack sufficient amounts of Calcium
- 5 ounces of Navel Oranges lack sufficient amounts of Iron, Manganese and Zinc
- Both Boiled Frozen Peas And Onions, drained with Salt as well as Raw Navel Oranges lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Peas And Onions with Salt have 2.8 times more Protein than Navel Oranges.
- While 5 oz of Raw Navel Oranges contain 1.5 times more Carbohydrate and 2.3 times more Sugars than Boiled Frozen Peas And Onions, drained with Salt.
- Both Cooked Frozen Peas And Onions with Salt and Navel Oranges offer comparable quantities of Fiber per five ounces.
- 5 ounces of Navel Oranges provide inadequate amounts of Protein
- Both Boiled Frozen Peas And Onions, drained with Salt as well as Raw Navel Oranges provide inadequate amounts of Energy, Omega 3 and Omega 6 in five ounces.