Nutrient Comparison: Ultra Low Linolenic Industrial Soy Oil VS Oranges with Peel per 100 g
Compare the macro and micronutrient content in 100 g of Ultra Low Linolenic Industrial Soy Oil versus 100 g of Oranges with Peel to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Ultra Low Linolenic Industrial Soy Oil vs Oranges with Peel :
- 100 g of Raw Oranges with Peel contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B6, more Vitamin B9 and more Vitamin C than Ultra Low Linolenic Industrial Soy Oil.
- 100 grams of Ultra Low Linolenic Industrial Soy Oil have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Ultra Low Linolenic Industrial Soy Oil as well as Raw Oranges with Peel have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Ultra Low Linolenic Industrial Soy Oil vs Oranges with Peel :
- 100 g of Raw Oranges with Peel contain more Calcium, more Copper, 16 times more Iron, more Magnesium, more Phosphorus, more Potassium and more Water than Ultra Low Linolenic Industrial Soy Oil.
- 100 grams of Ultra Low Linolenic Industrial Soy Oil lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Phosphorus and Potassium
- Both Ultra Low Linolenic Industrial Soy Oil as well as Raw Oranges with Peel lack sufficient amounts of Selenium and Zinc in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Ultra Low Linolenic Industrial Soy Oil have 14 times more Energy, 333.3 times more Fat, 424.4 times more Saturated Fat, 77.7 times more Omega 3 and 1157 times more Omega 6 than Oranges with Peel .
- While 100 g of Raw Oranges with Peel contain more Carbohydrate, more Fiber and more Protein than Ultra Low Linolenic Industrial Soy Oil.
- 100 grams of Ultra Low Linolenic Industrial Soy Oil provide inadequate amounts of Carbohydrate, Fiber and Protein
- 100 grams of Oranges with Peel provide inadequate amounts of Omega 3 and Omega 6