Nutrient Comparison: Oranges with Peel VS Cooked Pasta with Salt per 100 g
Compare the macro and micronutrient content in 100 g of Oranges with Peel versus 100 g of Cooked Pasta with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Oranges with Peel vs Cooked Pasta with Salt:
- 100 grams of Oranges with Peel have 5 times more Vitamin B1, 2.5 times more Vitamin B2, 1.3 times more Vitamin B3, 2.9 times more Vitamin B5, 1.9 times more Vitamin B6, 4.3 times more Vitamin B9 and more Vitamin C than Cooked Pasta with Salt.
- 100 grams of Cooked Pasta with Salt have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Raw Oranges with Peel as well as Cooked Pasta with Salt have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Oranges with Peel vs Cooked Pasta with Salt:
- 100 grams of Oranges with Peel have 10 times more Calcium, 1.6 times more Iron, 4.5 times more Potassium and 1.3 times more Water than Cooked Pasta with Salt.
- While 100 g of Cooked Pasta with Salt contain 1.8 times more Copper, 1.3 times more Magnesium, 2.6 times more Phosphorus, 37.7 times more Selenium, 65.5 times more Sodium and 4.6 times more Zinc than Raw Oranges with Peel .
- 100 grams of Oranges with Peel lack sufficient amounts of Selenium and Zinc
- 100 grams of Cooked Pasta with Salt lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Oranges with Peel have 2.5 times more Fiber than Cooked Pasta with Salt.
- While 100 g of Cooked Pasta with Salt contain 2.5 times more Energy, 2 times more Carbohydrate and 4.5 times more Protein than Raw Oranges with Peel .
- Both Raw Oranges with Peel as well as Cooked Pasta with Salt provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.