Lets compare vitamin content per 100 grams of Valencia Oranges vs Cooked Corn And Rice Pasta:
Raw Valencia Oranges have 3 times more Vitamin A, 1.7 times more Vitamin B1, 1.8 times more Vitamin B5, 1.7 times more Vitamin B6, 9.8 times more Vitamin B9 and more Vitamin C 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 Valencia Oranges.
Both Raw Valencia Oranges and Cooked Gluten-free Pasta from Corn And Rice Flour have similar amounts of Vitamin B3 per 100 g.
Both Raw Valencia Oranges as well as Cooked Gluten-free Pasta from Corn And Rice Flour have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Valencia Oranges vs Cooked Corn And Rice Pasta:
Raw Valencia Oranges have 20 times more Calcium, 1.9 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 2.4 times more Iron, 4.1 times more Manganese, 1.9 times more Phosphorus and 4.5 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia 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 Valencia Oranges have 1.2 times more Omega 3 and 1.8 times more Fiber than Cooked Gluten-free Pasta from Corn And Rice Flour.
While Cooked Gluten-free Pasta from Corn And Rice Flour contains 3.7 times more Energy, 3.3 times more Fat, 7.2 times more Omega 6, 3.2 times more Carbohydrate and 3.1 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Cooked Gluten-free Pasta from Corn And Rice Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.