Nutrient Comparison: Navel Oranges VS Cooked Frozen Kale with Salt per 100 g
Compare the macro and micronutrient content in 100 g of Navel Oranges versus 100 g of Cooked Frozen Kale with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Navel Oranges vs Cooked Frozen Kale with Salt:
- 100 grams of Navel Oranges have 1.5 times more Vitamin B5, 1.3 times more Vitamin B6 and 3.3 times more Vitamin C than Cooked Frozen Kale with Salt.
- While 100 g of Boiled Frozen Kale, drained with Salt contain 12.2 times more Vitamin A, 2.7 times more Vitamin B2, 1.9 times more Vitamin B9, 10.7 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
- Both Navel Oranges and Cooked Frozen Kale with Salt provide similar amounts of Vitamin B1 and Vitamin B3 per 100 grams.
- 100 grams of Navel Oranges have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Raw Navel Oranges as well as Boiled Frozen Kale, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Navel Oranges vs Cooked Frozen Kale with Salt:
- 100 g of Boiled Frozen Kale, drained with Salt contain 3.5 times more Calcium, 1.7 times more Copper, 6.5 times more Iron, 2.3 times more Magnesium, 18.7 times more Manganese, 1.8 times more Phosphorus, 252 times more Sodium and 3.4 times more Zinc than Raw Navel Oranges.
- Both Navel Oranges and Cooked Frozen Kale with Salt contain similar levels of Potassium and Water per 100 grams.
- 100 grams of Navel Oranges lack sufficient amounts of Iron, Manganese and Zinc
- Both Raw Navel Oranges as well as Boiled Frozen Kale, drained with Salt lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Navel Oranges have 2.4 times more Carbohydrate, 7 times more Sugars and 5.4 times more Fructose than Cooked Frozen Kale with Salt.
- While 100 g of Boiled Frozen Kale, drained with Salt contain 37.3 times more Omega 3 and 3.2 times more Protein than Raw Navel Oranges.
- Both Navel Oranges and Cooked Frozen Kale with Salt offer comparable quantities of Fiber per 100 grams.
- 100 grams of Navel Oranges provide inadequate amounts of Omega 3 and Protein
- Both Raw Navel Oranges as well as Boiled Frozen Kale, drained with Salt provide inadequate amounts of Energy and Omega 6 in 100 grams.