Nutrient Comparison: Oranges with Peel VS Cooked Corn Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Oranges with Peel versus 100 g of Cooked Corn Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Oranges with Peel vs Cooked Corn Pasta:
- 100 grams of Oranges with Peel have 1.9 times more Vitamin B1, 2.2 times more Vitamin B2, 2.6 times more Vitamin B5, 1.6 times more Vitamin B6, 5 times more Vitamin B9 and more Vitamin C than Cooked Corn Pasta.
- Both Oranges with Peel and Cooked Corn Pasta provide similar amounts of Vitamin B3 per 100 grams.
- 100 grams of Cooked Corn Pasta have insufficient amounts of Vitamin B2, Vitamin B9 and Vitamin C
- Both Raw Oranges with Peel as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Oranges with Peel vs Cooked Corn Pasta:
- 100 grams of Oranges with Peel have 70 times more Calcium, 3.2 times more Iron, 6.3 times more Potassium and 1.2 times more Water than Cooked Corn Pasta.
- While 100 g of Cooked Corn Gluten-free Pasta contain 2.6 times more Magnesium, 3.5 times more Phosphorus, 4 times more Selenium and 5.7 times more Zinc than Raw Oranges with Peel .
- Both Oranges with Peel and Cooked Corn Pasta contain similar levels of Copper per 100 grams.
- 100 grams of Oranges with Peel lack sufficient amounts of Selenium and Zinc
- 100 grams of Cooked Corn Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 g of Cooked Corn Gluten-free Pasta contain 2 times more Energy, 1.8 times more Carbohydrate and 2 times more Protein than Raw Oranges with Peel .
- Both Oranges with Peel and Cooked Corn Pasta offer comparable quantities of Fiber per 100 grams.
- Both Raw Oranges with Peel as well as Cooked Corn Gluten-free Pasta provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.