Lets compare vitamin content per 100 grams of Cooked Homemade Pasta vs Valencia Oranges:
Cooked Homemade Pasta Made Without Egg has 2.1 times more Vitamin B1, 3.7 times more Vitamin B2 and 4.9 times more Vitamin B3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 1.7 times more Vitamin B5, 2.3 times more Vitamin B6 and more Vitamin C than Cooked Homemade Pasta Made Without Egg.
Both Cooked Homemade Pasta Made Without Egg and Raw Valencia Oranges have similar amounts of Vitamin B9 per 100 g.
Both Cooked Homemade Pasta Made Without Egg as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Cooked Homemade Pasta vs Valencia Oranges:
Cooked Homemade Pasta Made Without Egg has 1.6 times more Copper, 12.6 times more Iron, 1.4 times more Magnesium, 8.4 times more Manganese, 2.4 times more Phosphorus, more Sodium and 6.2 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 6.7 times more Calcium, 9.4 times more Potassium and 1.3 times more Water than Cooked Homemade Pasta Made Without Egg.
Comparison of macro-nutrients per 100 grams:
Cooked Homemade Pasta Made Without Egg has 2.5 times more Energy, 3.3 times more Fat, 3.4 times more Omega 3, 10.3 times more Omega 6, 2.1 times more Carbohydrate and 4.2 times more Protein than Raw Valencia Oranges.
Both Cooked Homemade Pasta Made Without Egg as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.