Lets compare vitamin content per 100 grams of Valencia Oranges vs Partially Defatted Cottonseed Flour:
Raw Valencia Oranges have 20.2 times more Vitamin C than Partially Defatted Glandless Cottonseed Flour.
While Partially Defatted Glandless Cottonseed Flour contain 1.8 times more Vitamin A, 24.2 times more Vitamin B1, 10 times more Vitamin B2, 14.8 times more Vitamin B3, 1.8 times more Vitamin B5, 12.2 times more Vitamin B6 and 5.9 times more Vitamin B9 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Partially Defatted Glandless Cottonseed Flour have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Valencia Oranges vs Partially Defatted Cottonseed Flour:
Raw Valencia Oranges have 13.7 times more Water than Partially Defatted Glandless Cottonseed Flour.
While Partially Defatted Glandless Cottonseed Flour contain 12 times more Calcium, 31.9 times more Copper, 140.7 times more Iron, 72.1 times more Magnesium, 93.2 times more Manganese, 93.9 times more Phosphorus, 9.9 times more Potassium, more Sodium and 194.8 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 100 grams:
Raw Valencia Oranges have 1.5 times more Omega 3 than Partially Defatted Glandless Cottonseed Flour.
While Partially Defatted Glandless Cottonseed Flour contain 7.3 times more Energy, 20.7 times more Fat, 45.4 times more Saturated Fat, 66.5 times more Omega 6, 3.4 times more Carbohydrate and 39.4 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges and Partially Defatted Glandless Cottonseed Flour have similar amounts of Fiber per 100 g.
Both Raw Valencia Oranges as well as Partially Defatted Glandless Cottonseed Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.