Nutrient Comparison: Oranges with Peel VS Cooked Guava Sauce per 100 g
Compare the macro and micronutrient content in 100 g of Oranges with Peel versus 100 g of Cooked Guava Sauce to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Oranges with Peel vs Cooked Guava Sauce:
- 100 grams of Oranges with Peel have 3.8 times more Vitamin B1, 3.8 times more Vitamin B2 and 6 times more Vitamin B9 than Cooked Guava Sauce.
- While 100 g of Cooked Guava Sauce contain 2.1 times more Vitamin C than Raw Oranges with Peel .
- Both Oranges with Peel and Cooked Guava Sauce provide similar amounts of Vitamin B3 and Vitamin B6 per 100 grams.
- 100 grams of Cooked Guava Sauce have insufficient amounts of Vitamin B2 and Vitamin B9
- Both Raw Oranges with Peel as well as Cooked Guava Sauce have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Oranges with Peel vs Cooked Guava Sauce:
- 100 grams of Oranges with Peel have 10 times more Calcium, 4.4 times more Iron, 2 times more Magnesium and 2 times more Phosphorus than Cooked Guava Sauce.
- While 100 g of Cooked Guava Sauce contain 1.4 times more Copper than Raw Oranges with Peel .
- Both Oranges with Peel and Cooked Guava Sauce contain similar levels of Potassium and Water per 100 grams.
- 100 grams of Cooked Guava Sauce lack sufficient amounts of Calcium, Magnesium and Phosphorus
- Both Raw Oranges with Peel as well as Cooked Guava Sauce lack sufficient amounts of Selenium and Zinc in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Oranges with Peel have 1.8 times more Energy, 1.6 times more Carbohydrate, 1.3 times more Fiber and 4.1 times more Protein than Cooked Guava Sauce.
- 100 grams of Cooked Guava Sauce provide inadequate amounts of Energy and Protein
- Both Raw Oranges with Peel as well as Cooked Guava Sauce provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.