Lets compare vitamin content per 100 grams of Navel Oranges vs Cooked Long-grain Brown Rice:
Raw Navel Oranges have more Vitamin A, 3.8 times more Vitamin B9 and more Vitamin C than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 2.6 times more Vitamin B1, 1.4 times more Vitamin B2, 6 times more Vitamin B3, 1.5 times more Vitamin B5 and 1.6 times more Vitamin B6 than Raw Navel Oranges.
Both Raw Navel Oranges and Cooked Long-grain Brown Rice have similar amounts of Vitamin E per 100 g.
Both Raw Navel Oranges as well as Cooked Long-grain Brown Rice have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Navel Oranges vs Cooked Long-grain Brown Rice:
Raw Navel Oranges have 14.3 times more Calcium, 1.9 times more Potassium and 1.2 times more Water than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 2.7 times more Copper, 4.3 times more Iron, 3.5 times more Magnesium, 33.6 times more Manganese, 4.5 times more Phosphorus, more Selenium and 8.9 times more Zinc than Raw Navel Oranges.
Comparison of macro-nutrients per 100 grams:
Raw Navel Oranges have 35.4 times more Sugars, more Fructose and 1.4 times more Fiber than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 2.5 times more Energy, 6.5 times more Fat, 15.4 times more Omega 6, 2 times more Carbohydrate and 3 times more Protein than Raw Navel Oranges.
Both Raw Navel Oranges as well as Cooked Long-grain Brown Rice have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.