Nutrient Comparison: Navel Oranges VS Cooked Homemade Pasta per 7 oz
Compare the macro and micronutrient content in 7 oz of Navel Oranges versus 7 oz of Cooked Homemade Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Navel Oranges vs Cooked Homemade Pasta:
- 7 ounces of Navel Oranges have 1.7 times more Vitamin B5, 2.8 times more Vitamin B6 and more Vitamin C than Cooked Homemade Pasta.
- While 7 oz of Cooked Homemade Pasta Made Without Egg contain 2.7 times more Vitamin B1, 2.9 times more Vitamin B2, 3.2 times more Vitamin B3 and 1.3 times more Vitamin B9 than Raw Navel Oranges.
- 7 ounces of Cooked Homemade Pasta have insufficient amounts of Vitamin C
- Both Raw Navel Oranges as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Vitamin A and Vitamin B12 in seven ounces.
Comparing minerals per 7 ounces for Navel Oranges vs Cooked Homemade Pasta:
- 7 ounces of Navel Oranges have 7.2 times more Calcium, 8.7 times more Potassium and 1.2 times more Water than Cooked Homemade Pasta.
- While 7 oz of Cooked Homemade Pasta Made Without Egg contain 1.5 times more Copper, 8.7 times more Iron, 1.3 times more Magnesium, 6.7 times more Manganese, 1.7 times more Phosphorus, 74 times more Sodium and 4.6 times more Zinc than Raw Navel Oranges.
- 7 ounces of Navel Oranges lack sufficient amounts of Iron, Manganese and Zinc
- 7 ounces of Cooked Homemade Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 7 ounces:
- 7 oz of Cooked Homemade Pasta Made Without Egg contain 2.5 times more Energy, 6.1 times more Omega 3, 19.7 times more Omega 6, 2 times more Carbohydrate and 4.8 times more Protein than Raw Navel Oranges.
- 7 ounces of Navel Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein