Lets compare vitamin content per 100 grams of Baked Yellow Plantains vs Navel Oranges:
Baked Yellow Plantains have 3.8 times more Vitamin A, 1.3 times more Vitamin B1, 2.5 times more Vitamin B2, 1.6 times more Vitamin B3, 2 times more Vitamin B5, 2.7 times more Vitamin B6, 1.6 times more Vitamin B9 and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 3.6 times more Vitamin C and more Vitamin E than Baked Yellow Plantains.
Both Baked Yellow Plantains as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Yellow Plantains vs Navel Oranges:
Baked Yellow Plantains have 2.2 times more Iron, 3.7 times more Magnesium, 5.7 times more Manganese, 1.6 times more Phosphorus, 2.9 times more Potassium and 2.6 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 14.3 times more Calcium and 1.5 times more Water than Baked Yellow Plantains.
Both Baked Yellow Plantains and Raw Navel Oranges have similar amounts of Copper per 100 g.
Both Baked Yellow Plantains as well as Raw Navel Oranges have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Yellow Plantains have 3.2 times more Energy, 3.3 times more Carbohydrate, 2.5 times more Sugars, 1.7 times more Fructose and 1.7 times more Protein than Raw Navel Oranges.
Both Baked Yellow Plantains and Raw Navel Oranges have similar amounts of Fiber per 100 g.
Both Baked Yellow Plantains as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.