Lets compare vitamin content per 100 grams of Cooked Corn And Rice Pasta vs Oranges:
Cooked Gluten-free Pasta from Corn And Rice Flour has 2 times more Vitamin B2 than Raw Oranges.
While Raw Oranges contain 2.8 times more Vitamin A, 1.7 times more Vitamin B1, 1.8 times more Vitamin B5, 1.6 times more Vitamin B6, 7.5 times more Vitamin B9, more Vitamin C and more Vitamin E than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour and Raw Oranges have similar amounts of Vitamin B3 per 100 g.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Raw Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Cooked Corn And Rice Pasta vs Oranges:
Cooked Gluten-free Pasta from Corn And Rice Flour has 2.2 times more Iron, 3.8 times more Manganese, 2.4 times more Phosphorus, 4.4 times more Selenium and 3.9 times more Zinc than Raw Oranges.
While Raw Oranges contain 20 times more Calcium, 2.3 times more Copper, 7.5 times more Potassium and 1.5 times more Water than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour and Raw Oranges have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Gluten-free Pasta from Corn And Rice Flour has 3.8 times more Energy, 8.3 times more Fat, 17.5 times more Omega 6, 3.2 times more Carbohydrate and 3.4 times more Protein than Raw Oranges.
While Raw Oranges contain more Sugars and 1.7 times more Fiber than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Raw Oranges have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.