Lets compare vitamin content per 100 grams of Oranges vs Cooked Corn And Rice Pasta:
Raw Oranges have 2.8 times more Vitamin A, 1.7 times more Vitamin B1, 1.8 times more Vitamin B5, 1.6 times more Vitamin B6, 7.5 times more Vitamin B9, more Vitamin C and more Vitamin E than Cooked Gluten-free Pasta from Corn And Rice Flour.
While Cooked Gluten-free Pasta from Corn And Rice Flour contains 2 times more Vitamin B2 than Raw Oranges.
Both Raw Oranges and Cooked Gluten-free Pasta from Corn And Rice Flour have similar amounts of Vitamin B3 per 100 g.
Both Raw Oranges as well as Cooked Gluten-free Pasta from Corn And Rice Flour have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Oranges vs Cooked Corn And Rice Pasta:
Raw Oranges have 20 times more Calcium, 2.3 times more Copper, 7.5 times more Potassium and 1.5 times more Water than Cooked Gluten-free Pasta from Corn And Rice Flour.
While Cooked Gluten-free Pasta from Corn And Rice Flour contains 2.2 times more Iron, 3.8 times more Manganese, 2.4 times more Phosphorus, 4.4 times more Selenium and 3.9 times more Zinc than Raw Oranges.
Both Raw Oranges and Cooked Gluten-free Pasta from Corn And Rice Flour have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Oranges have more Sugars and 1.7 times more Fiber than Cooked Gluten-free Pasta from Corn And Rice Flour.
While Cooked Gluten-free Pasta from Corn And Rice Flour contains 3.8 times more Energy, 8.3 times more Fat, 17.5 times more Omega 6, 3.2 times more Carbohydrate and 3.4 times more Protein than Raw Oranges.
Both Raw Oranges as well as Cooked Gluten-free Pasta from Corn And Rice Flour have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.