Lets compare vitamin content per 7 ounces of Cooked Corn And Rice Pasta vs Navel Oranges:
Cooked Gluten-free Pasta from Corn And Rice Flour has 1.5 times more Vitamin B2 than Raw Navel Oranges.
While Raw Navel Oranges contain 3 times more Vitamin A, 1.4 times more Vitamin B1, 1.8 times more Vitamin B3, 1.9 times more Vitamin B5, 2.1 times more Vitamin B6, 8.5 times more Vitamin B9, more Vitamin C and more Vitamin E than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Raw Navel Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 7 oz.
Comparing minerals per 7 ounces for Cooked Corn And Rice Pasta vs Navel Oranges:
Cooked Gluten-free Pasta from Corn And Rice Flour has 1.7 times more Iron, 3.2 times more Manganese, 1.4 times more Phosphorus, more Selenium and 3.4 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 21.5 times more Calcium, 2 times more Copper, 6.9 times more Potassium and 1.5 times more Water than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour and Raw Navel Oranges have similar amounts of Magnesium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Gluten-free Pasta from Corn And Rice Flour has 3.7 times more Energy, 6.7 times more Fat, 13.7 times more Omega 6, 3 times more Carbohydrate and 3.5 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain more Sugars, more Fructose and 1.6 times more Fiber than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Raw Navel Oranges have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 7 oz.