Nutrient Comparison: Valencia Oranges VS Boiled Soybeans with Salt per 7 oz
Compare the macro and micronutrient content in 7 oz of Valencia Oranges versus 7 oz of Boiled Soybeans with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Valencia Oranges vs Boiled Soybeans with Salt:
- 7 ounces of Valencia Oranges have 1.4 times more Vitamin B5 and 28.5 times more Vitamin C than Boiled Soybeans with Salt.
- While 7 oz of Boiled Soybeans with Salt contain 1.8 times more Vitamin B1, 7.1 times more Vitamin B2, 1.5 times more Vitamin B3, 3.7 times more Vitamin B6 and 1.4 times more Vitamin B9 than Raw Valencia Oranges.
- 7 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
- 7 ounces of Boiled Soybeans with Salt have insufficient amounts of Vitamin C
- Both Raw Valencia Oranges as well as Boiled Soybeans with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Valencia Oranges vs Boiled Soybeans with Salt:
- 7 ounces of Valencia Oranges have 1.4 times more Water than Boiled Soybeans with Salt.
- While 7 oz of Boiled Soybeans with Salt contain 2.6 times more Calcium, 11 times more Copper, 57.1 times more Iron, 8.6 times more Magnesium, 35.8 times more Manganese, 14.4 times more Phosphorus, 2.9 times more Potassium, more Sodium and 19.2 times more Zinc than Raw Valencia Oranges.
- 7 ounces of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Valencia Oranges have 1.4 times more Carbohydrate than Boiled Soybeans with Salt.
- While 7 oz of Boiled Soybeans with Salt contain 3.5 times more Energy, 29.9 times more Fat, 37.1 times more Saturated Fat, 37.4 times more Omega 3, 101.5 times more Omega 6, 2.4 times more Fiber and 17.5 times more Protein than Raw Valencia Oranges.
- 7 ounces of Valencia Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein