Lets compare vitamin content per 100 grams of Navel Oranges vs Baked Yellow Plantains:
Raw Navel Oranges have 3.6 times more Vitamin C and more Vitamin E than Baked Yellow Plantains.
While Baked Yellow Plantains contain 3.8 times more Vitamin A, 1.3 times more Vitamin B1, 2.5 times more Vitamin B2, 1.6 times more Vitamin B3, 2 times more Vitamin B5, 2.7 times more Vitamin B6, 1.6 times more Vitamin B9 and more Vitamin K than Raw Navel Oranges.
Both Raw Navel Oranges as well as Baked Yellow Plantains have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Navel Oranges vs Baked Yellow Plantains:
Raw Navel Oranges have 14.3 times more Calcium and 1.5 times more Water than Baked Yellow Plantains.
While Baked Yellow Plantains contain 2.2 times more Iron, 3.7 times more Magnesium, 5.7 times more Manganese, 1.6 times more Phosphorus, 2.9 times more Potassium and 2.6 times more Zinc than Raw Navel Oranges.
Both Raw Navel Oranges and Baked Yellow Plantains have similar amounts of Copper per 100 g.
Both Raw Navel Oranges as well as Baked Yellow Plantains have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Yellow Plantains contain 3.2 times more Energy, 3.3 times more Carbohydrate, 2.5 times more Sugars, 1.7 times more Fructose and 1.7 times more Protein than Raw Navel Oranges.
Both Raw Navel Oranges and Baked Yellow Plantains have similar amounts of Fiber per 100 g.
Both Raw Navel Oranges as well as Baked Yellow Plantains have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.