Nutrient Comparison: Navel Oranges VS Yeast per 7 oz
Compare the macro and micronutrient content in 7 oz of Navel Oranges versus 7 oz of Yeast to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Navel Oranges vs Yeast:
- 7 ounces of Navel Oranges have 197 times more Vitamin C than Yeast.
- While 7 oz of Baker Yeast contain 161.6 times more Vitamin B1, 78.4 times more Vitamin B2, 94.6 times more Vitamin B3, 51.7 times more Vitamin B5, 19 times more Vitamin B6, 68.8 times more Vitamin B9 and more Vitamin B12 than Raw Navel Oranges.
- 7 ounces of Navel Oranges have insufficient amounts of Vitamin B12
- 7 ounces of Yeast have insufficient amounts of Vitamin C
- Both Raw Navel Oranges as well as Baker Yeast have insufficient amounts of Vitamin A, Vitamin D, Vitamin E and Vitamin K in seven ounces.
Comparing minerals per 7 ounces for Navel Oranges vs Yeast:
- 7 ounces of Navel Oranges have 1.4 times more Calcium and 16.9 times more Water than Yeast.
- While 7 oz of Baker Yeast contain 11.2 times more Copper, 16.7 times more Iron, 4.9 times more Magnesium, 10.8 times more Manganese, 27.7 times more Phosphorus, 5.8 times more Potassium, more Selenium, 51 times more Sodium and 99.3 times more Zinc than Raw Navel Oranges.
- 7 ounces of Navel Oranges lack sufficient amounts of Iron, Manganese, Selenium and Zinc
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Navel Oranges have more Sugars than Yeast.
- While 7 oz of Baker Yeast contain 6.6 times more Energy, 50.7 times more Fat, 58.9 times more Saturated Fat, 3.3 times more Carbohydrate, 12.2 times more Fiber and 44.4 times more Protein than Raw Navel Oranges.
- 7 ounces of Navel Oranges provide inadequate amounts of Energy and Protein
- Both Raw Navel Oranges as well as Baker Yeast provide inadequate amounts of Omega 3 and Omega 6 in seven ounces.