Nutrient Comparison: Navel Oranges VS Cooked Tempeh per 100 g
Compare the macro and micronutrient content in 100 g of Navel Oranges versus 100 g of Cooked Tempeh to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Navel Oranges vs Cooked Tempeh:
- 100 grams of Navel Oranges have 1.3 times more Vitamin B1, 1.6 times more Vitamin B9 and more Vitamin C than Cooked Tempeh.
- While 100 g of Cooked Tempeh contain 7 times more Vitamin B2, 5 times more Vitamin B3, 1.7 times more Vitamin B5, 2.5 times more Vitamin B6, more Vitamin B12, 2.7 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
- 100 grams of Navel Oranges have insufficient amounts of Vitamin B12, Vitamin E and Vitamin K
- 100 grams of Cooked Tempeh have insufficient amounts of Vitamin C
- Both Raw Navel Oranges as well as Cooked Tempeh have insufficient amounts of Vitamin A and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Navel Oranges vs Cooked Tempeh:
- 100 grams of Navel Oranges have 1.4 times more Water than Cooked Tempeh.
- While 100 g of Cooked Tempeh contain 2.2 times more Calcium, 13.8 times more Copper, 16.4 times more Iron, 7 times more Magnesium, 44.3 times more Manganese, 11 times more Phosphorus, 2.4 times more Potassium and 19.6 times more Zinc than Raw Navel Oranges.
- 100 grams of Navel Oranges lack sufficient amounts of Iron, Manganese and Zinc
- Both Raw Navel Oranges as well as Cooked Tempeh lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Navel Oranges have 1.6 times more Carbohydrate and 3.1 times more Sugars than Cooked Tempeh.
- While 100 g of Cooked Tempeh contain 4 times more Energy, 75.9 times more Fat, 200 times more Saturated Fat, 13.3 times more Omega 3, 109.5 times more Omega 6, 1.7 times more Fiber and 21.9 times more Protein than Raw Navel Oranges.
- 100 grams of Navel Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein