Nutrient Comparison: Valencia Oranges VS Boiled Butterbur per 7 oz
Compare the macro and micronutrient content in 7 oz of Valencia Oranges versus 7 oz of Boiled Butterbur to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Valencia Oranges vs Boiled Butterbur:
- 7 ounces of Valencia Oranges have 8.7 times more Vitamin B1, 4 times more Vitamin B2, 13.9 times more Vitamin B5, 1.2 times more Vitamin B6, 9.8 times more Vitamin B9 and 2.6 times more Vitamin C than Boiled Butterbur.
- 7 ounces of Boiled Butterbur have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B5 and Vitamin B9
- Both Raw Valencia Oranges as well as Boiled and Drained Butterbur have insufficient amounts of Vitamin A, Vitamin B3, Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Valencia Oranges vs Boiled Butterbur:
- 7 ounces of Valencia Oranges have 1.3 times more Magnesium and 2.4 times more Phosphorus than Boiled Butterbur.
- While 7 oz of Boiled and Drained Butterbur contain 1.5 times more Calcium, 1.6 times more Copper, 6.8 times more Manganese and 2 times more Potassium than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Butterbur contain similar levels of Water per seven ounces.
- 7 ounces of Valencia Oranges lack sufficient amounts of Manganese
- 7 ounces of Boiled Butterbur lack sufficient amounts of Magnesium and Phosphorus
- Both Raw Valencia Oranges as well as Boiled and Drained Butterbur lack sufficient amounts of Iron and Zinc in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Valencia Oranges have 5.5 times more Carbohydrate than Boiled Butterbur.
- 7 ounces of Boiled Butterbur provide inadequate amounts of Carbohydrate
- Both Raw Valencia Oranges as well as Boiled and Drained Butterbur provide inadequate amounts of Energy and Protein in seven ounces.