Nutrient Comparison: Valencia Oranges VS Phyllo dough per 100 g
Compare the macro and micronutrient content in 100 g of Valencia Oranges versus 100 g of Phyllo dough to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Valencia Oranges vs Phyllo dough:
- 100 grams of Valencia Oranges have 2.1 times more Vitamin B6 and more Vitamin C than Phyllo dough.
- While 100 g of Phyllo dough contain 6.2 times more Vitamin B1, 8.5 times more Vitamin B2, 14.9 times more Vitamin B3 and 2.3 times more Vitamin B9 than Raw Valencia Oranges.
- Both Valencia Oranges and Phyllo dough provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of Valencia Oranges have insufficient amounts of Vitamin B3
- 100 grams of Phyllo dough have insufficient amounts of Vitamin C
- Both Raw Valencia Oranges as well as Phyllo dough have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Valencia Oranges vs Phyllo dough:
- 100 grams of Valencia Oranges have 3.6 times more Calcium, 2.4 times more Potassium and 2.6 times more Water than Phyllo dough.
- While 100 g of Phyllo dough contain 2.7 times more Copper, 35.7 times more Iron, 1.5 times more Magnesium, 20.7 times more Manganese, 4.4 times more Phosphorus, more Sodium and 8.2 times more Zinc than Raw Valencia Oranges.
- 100 grams of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
- 100 grams of Phyllo dough lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Valencia Oranges have 1.3 times more Fiber than Phyllo dough.
- While 100 g of Phyllo dough contain 6.1 times more Energy, 20 times more Fat, 42 times more Saturated Fat, 2.9 times more Omega 3, 19.9 times more Omega 6, 4.4 times more Carbohydrate and 6.8 times more Protein than Raw Valencia Oranges.
- 100 grams of Valencia Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein