Lets compare vitamin content per 100 grams of Cooked parboiled Long-grain White Rice vs Navel Oranges:
Cooked parboiled Long-grain White Rice has 5.4 times more Vitamin B3, 1.2 times more Vitamin B5 and 2 times more Vitamin B6 than Raw Navel Oranges.
While Raw Navel Oranges contain 2.7 times more Vitamin B2, 11.3 times more Vitamin B9, more Vitamin C and 15 times more Vitamin E than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice and Raw Navel Oranges have similar amounts of Vitamin B1 per 100 g.
Both Cooked parboiled Long-grain White Rice as well as Raw Navel Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Cooked parboiled Long-grain White Rice vs Navel Oranges:
Cooked parboiled Long-grain White Rice has 1.8 times more Copper, 1.8 times more Iron, 12.2 times more Manganese, 2.4 times more Phosphorus, more Selenium and 4.6 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 2.3 times more Calcium and 3 times more Potassium than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice and Raw Navel Oranges have similar amounts of Magnesium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked parboiled Long-grain White Rice has 2.5 times more Energy, 1.9 times more Omega 3, 2.1 times more Carbohydrate and 3.2 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 77.3 times more Sugars, 112.5 times more Fructose and 2.4 times more Fiber than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.