Nutrient Comparison: Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt VS Fresh Orange juice per 5 oz
Compare the macro and micronutrient content in 5 oz of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt versus 5 oz of Fresh Orange juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt vs Fresh Orange juice:
- 5 ounces of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt have 2 times more Vitamin B3, 1.9 times more Vitamin B5 and 2.5 times more Vitamin B6 than Fresh Orange juice.
- While 5 oz of Raw Orange juice contain 2.4 times more Vitamin B1, 1.4 times more Vitamin B2, 3.8 times more Vitamin B9 and 14.3 times more Vitamin C than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
- 5 ounces of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt have insufficient amounts of Vitamin B2
- Both Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt as well as Raw Orange juice have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in five ounces.
Comparing minerals per 5 ounces for Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt vs Fresh Orange juice:
- 5 ounces of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt have 1.9 times more Calcium, 1.7 times more Iron, 7.8 times more Manganese and 254 times more Sodium than Fresh Orange juice.
- While 5 oz of Raw Orange juice contain 1.3 times more Copper and 1.7 times more Potassium than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
- Both Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt and Fresh Orange juice contain similar levels of Magnesium and Water per five ounces.
- 5 ounces of Fresh Orange juice lack sufficient amounts of Calcium and Manganese
- Both Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt as well as Raw Orange juice lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt have 7.1 times more Omega 3 and 7 times more Fiber than Fresh Orange juice.
- While 5 oz of Raw Orange juice contain 1.6 times more Carbohydrate and 3.3 times more Sugars than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
- 5 ounces of Fresh Orange juice provide inadequate amounts of Omega 3 and Fiber
- Both Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt as well as Raw Orange juice provide inadequate amounts of Energy, Omega 6 and Protein in five ounces.