Nutrient Comparison: Valencia Oranges VS Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying per 7 oz
Compare the macro and micronutrient content in 7 oz of Valencia Oranges versus 7 oz of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Valencia Oranges vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- 7 ounces of Valencia Oranges have more Vitamin B1, more Vitamin B2, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- 7 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Raw Valencia Oranges as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have insufficient amounts of Vitamin A, Vitamin B3 and Vitamin B12 in seven ounces.
Comparing minerals per 7 ounces for Valencia Oranges vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- 7 ounces of Valencia Oranges have more Calcium, more Copper, more Magnesium, more Phosphorus, more Potassium and more Water than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- 7 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying lack sufficient amounts of Calcium, Copper, Magnesium, Phosphorus and Potassium
- Both Raw Valencia Oranges as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying lack sufficient amounts of Iron, Manganese and Zinc in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Valencia Oranges have more Carbohydrate and more Fiber than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- While 7 oz of Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 18 times more Energy, 333.3 times more Fat, 217.6 times more Saturated Fat, 399.8 times more Omega 3 and 407.2 times more Omega 6 than Raw Valencia Oranges.
- 7 ounces of Valencia Oranges provide inadequate amounts of Energy, Omega 3 and Omega 6
- 7 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying provide inadequate amounts of Carbohydrate and Fiber
- Both Raw Valencia Oranges as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying provide inadequate amounts of Protein in seven ounces.