Lets compare vitamin content per 100 grams of Cooking Wine vs Navel Oranges:
Raw Navel Oranges contain more Vitamin A, 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, more Vitamin C and more Vitamin E than Cooking Wine.
Both Cooking Wine as well as Raw Navel Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Cooking Wine vs Navel Oranges:
Cooking Wine has 3.1 times more Iron and 626 times more Sodium than Raw Navel Oranges.
While Raw Navel Oranges contain 4.8 times more Calcium, 3.5 times more Copper, 1.5 times more Phosphorus and 1.9 times more Potassium than Cooking Wine.
Both Cooking Wine and Raw Navel Oranges have similar amounts of Magnesium and Water per 100 g.
Both Cooking Wine as well as Raw Navel Oranges have insufficient amounts of Selenium and Zinc in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Navel Oranges contain 2 times more Carbohydrate, 5.5 times more Sugars, more Fiber and 1.8 times more Protein than Cooking Wine.
Both Cooking Wine and Raw Navel Oranges have similar amounts of Energy per 100 g.
Both Cooking Wine as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.