Nutrient Comparison: Navel Oranges VS Cooking Wine per 7 oz
Compare the macro and micronutrient content in 7 oz of Navel Oranges versus 7 oz of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Navel Oranges vs Cooking Wine:
- 7 ounces of Navel Oranges have more Vitamin B1, 5.1 times more Vitamin B2, 4.3 times more Vitamin B3, 4 times more Vitamin B6, 34 times more Vitamin B9 and more Vitamin C than Cooking Wine.
- 7 ounces of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Raw Navel Oranges as well as Cooking Wine have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in seven ounces.
Comparing minerals per 7 ounces for Navel Oranges vs Cooking Wine:
- 7 ounces of Navel Oranges have 4.8 times more Calcium, 3.5 times more Copper, 1.5 times more Phosphorus and 1.9 times more Potassium than Cooking Wine.
- While 7 oz of Cooking Wine contain 3.1 times more Iron and 626 times more Sodium than Raw Navel Oranges.
- Both Navel Oranges and Cooking Wine contain similar levels of Magnesium and Water per seven ounces.
- 7 ounces of Navel Oranges lack sufficient amounts of Iron
- 7 ounces of Cooking Wine lack sufficient amounts of Calcium and Copper
- Both Raw Navel Oranges as well as Cooking Wine lack sufficient amounts of Selenium and Zinc in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Navel Oranges have 2 times more Carbohydrate, 5.5 times more Sugars and more Fiber than Cooking Wine.
- 7 ounces of Cooking Wine provide inadequate amounts of Fiber
- Both Raw Navel Oranges as well as Cooking Wine provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in seven ounces.