Lets compare vitamin content per 100 grams of Valencia Oranges vs Spaghetti, protein-fortified, cooked, enriched (n x 6.25):
Raw Valencia Oranges have more Vitamin A and more Vitamin C than Spaghetti, protein-fortified, cooked, enriched (n x 6.25).
While Spaghetti, protein-fortified, cooked, enriched (n x 6.25) contains 3.4 times more Vitamin B1, 4 times more Vitamin B2, 6.7 times more Vitamin B3 and 2.1 times more Vitamin B9 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Spaghetti, protein-fortified, cooked, enriched (n x 6.25) have similar amounts of Vitamin B5 and Vitamin B6 per 100 g.
Both Raw Valencia Oranges as well as Spaghetti, protein-fortified, cooked, enriched (n x 6.25) have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Valencia Oranges vs Spaghetti, protein-fortified, cooked, enriched (n x 6.25):
Raw Valencia Oranges have 4 times more Calcium, 4.3 times more Potassium and 1.4 times more Water than Spaghetti, protein-fortified, cooked, enriched (n x 6.25).
While Spaghetti, protein-fortified, cooked, enriched (n x 6.25) contains 2.3 times more Copper, 8 times more Iron, 3 times more Magnesium, 18.1 times more Manganese, 2.9 times more Phosphorus and 8.3 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 100 grams:
Raw Valencia Oranges have 1.8 times more Omega 3 and 1.3 times more Fiber than Spaghetti, protein-fortified, cooked, enriched (n x 6.25).
While Spaghetti, protein-fortified, cooked, enriched (n x 6.25) contains 3.3 times more Energy, 2.6 times more Carbohydrate and 8.5 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Spaghetti, protein-fortified, cooked, enriched (n x 6.25) have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.