Nutrient Comparison: Cooked Sweet Potato, Boiled, Without Skin with Salt VS Valencia Oranges per 7 oz
Compare the macro and micronutrient content in 7 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt versus 7 oz of Valencia Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt vs Valencia Oranges:
- 7 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have 65.6 times more Vitamin A, 2 times more Vitamin B3, 2.3 times more Vitamin B5 and 2.6 times more Vitamin B6 than Valencia Oranges.
- While 7 oz of Raw Valencia Oranges contain 1.6 times more Vitamin B1, 6.5 times more Vitamin B9 and 3.8 times more Vitamin C than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt and Valencia Oranges provide similar amounts of Vitamin B2 per seven ounces.
- 7 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Vitamin B9
- 7 ounces of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Cooked Sweet Potato, Boiled, Without Skin with Salt vs Valencia Oranges:
- 7 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have 2.5 times more Copper, 8 times more Iron, 1.8 times more Magnesium, 11.6 times more Manganese, 1.9 times more Phosphorus, 1.3 times more Potassium and more Sodium than Valencia Oranges.
- While 7 oz of Raw Valencia Oranges contain 1.5 times more Calcium than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt and Valencia Oranges contain similar levels of Water per seven ounces.
- 7 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Raw Valencia Oranges lack sufficient amounts of Zinc in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have 1.6 times more Energy, 1.5 times more Carbohydrate and 1.3 times more Protein than Valencia Oranges.
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt and Valencia Oranges offer comparable quantities of Fiber per seven ounces.
- 7 ounces of Valencia Oranges provide inadequate amounts of Energy and Protein
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Raw Valencia Oranges provide inadequate amounts of Omega 3 and Omega 6 in seven ounces.