Lets compare vitamin content per 7 ounces of Valencia Oranges vs Cooked Corn Pasta:
Raw Valencia Oranges have 4 times more Vitamin A, 1.6 times more Vitamin B1, 1.7 times more Vitamin B2, 2 times more Vitamin B5, 6.5 times more Vitamin B9 and more Vitamin C than Cooked Corn Gluten-free Pasta.
While Cooked Corn Gluten-free Pasta contains 2 times more Vitamin B3 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cooked Corn Gluten-free Pasta have similar amounts of Vitamin B6 per 7 oz.
Both Raw Valencia Oranges as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Vitamin B12 in 7 oz.
Comparing minerals per 7 ounces for Valencia Oranges vs Cooked Corn Pasta:
Raw Valencia Oranges have 40 times more Calcium, 5.8 times more Potassium and 1.3 times more Water than Cooked Corn Gluten-free Pasta.
While Cooked Corn Gluten-free Pasta contains 1.7 times more Copper, 2.8 times more Iron, 3.6 times more Magnesium, 6.7 times more Manganese, 4.5 times more Phosphorus and 10.5 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 7 ounces:
Raw Valencia Oranges have 1.6 times more Omega 3 than Cooked Corn Gluten-free Pasta.
While Cooked Corn Gluten-free Pasta contains 2.6 times more Energy, 7.2 times more Omega 6, 2.3 times more Carbohydrate, 1.9 times more Fiber and 2.5 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 7 oz.