Nutrient Comparison: Valencia Oranges VS Winter Squash, Hubbard, Baked with Salt per 7 oz
Compare the macro and micronutrient content in 7 oz of Valencia Oranges versus 7 oz of Winter Squash, Hubbard, Baked with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Valencia Oranges vs Winter Squash, Hubbard, Baked with Salt:
- 7 ounces of Valencia Oranges have 2.4 times more Vitamin B9 and 5.1 times more Vitamin C than Winter Squash, Hubbard, Baked with Salt.
- While 7 oz of Winter Squash, Hubbard, Baked with Salt contain 27.9 times more Vitamin A, 2 times more Vitamin B3, 1.8 times more Vitamin B5 and 2.7 times more Vitamin B6 than Raw Valencia Oranges.
- Both Valencia Oranges and Winter Squash, Hubbard, Baked with Salt provide similar amounts of Vitamin B1 and Vitamin B2 per seven ounces.
- 7 ounces of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- Both Raw Valencia Oranges as well as Winter Squash, Hubbard, Baked with Salt have insufficient amounts of Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Valencia Oranges vs Winter Squash, Hubbard, Baked with Salt:
- 7 ounces of Valencia Oranges have 2.4 times more Calcium than Winter Squash, Hubbard, Baked with Salt.
- While 7 oz of Winter Squash, Hubbard, Baked with Salt contain 5.2 times more Iron, 2.2 times more Magnesium, 7.4 times more Manganese, 1.4 times more Phosphorus, 2 times more Potassium and more Sodium than Raw Valencia Oranges.
- Both Valencia Oranges and Winter Squash, Hubbard, Baked with Salt contain similar levels of Copper and Water per seven ounces.
- 7 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- 7 ounces of Winter Squash, Hubbard, Baked with Salt lack sufficient amounts of Calcium
- Both Raw Valencia Oranges as well as Winter Squash, Hubbard, Baked with Salt lack sufficient amounts of Zinc in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 oz of Winter Squash, Hubbard, Baked with Salt contain 10.1 times more Omega 3, 2 times more Fiber and 2.4 times more Protein than Raw Valencia Oranges.
- Both Valencia Oranges and Winter Squash, Hubbard, Baked with Salt offer comparable quantities of Carbohydrate per seven ounces.
- 7 ounces of Valencia Oranges provide inadequate amounts of Omega 3 and Protein
- Both Raw Valencia Oranges as well as Winter Squash, Hubbard, Baked with Salt provide inadequate amounts of Energy and Omega 6 in seven ounces.