Lets compare vitamin content per 100 grams of Partially Defatted Cottonseed Flour vs Valencia Oranges:
Partially Defatted Glandless Cottonseed Flour have 1.8 times more Vitamin A, 24.2 times more Vitamin B1, 10 times more Vitamin B2, 14.8 times more Vitamin B3, 1.8 times more Vitamin B5, 12.2 times more Vitamin B6 and 5.9 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 20.2 times more Vitamin C than Partially Defatted Glandless Cottonseed Flour.
Both Partially Defatted Glandless Cottonseed Flour as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Partially Defatted Cottonseed Flour vs Valencia Oranges:
Partially Defatted Glandless Cottonseed Flour have 12 times more Calcium, 31.9 times more Copper, 140.7 times more Iron, 72.1 times more Magnesium, 93.2 times more Manganese, 93.9 times more Phosphorus, 9.9 times more Potassium, more Sodium and 194.8 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 13.7 times more Water than Partially Defatted Glandless Cottonseed Flour.
Comparison of macro-nutrients per 100 grams:
Partially Defatted Glandless Cottonseed Flour have 7.3 times more Energy, 20.7 times more Fat, 45.4 times more Saturated Fat, 66.5 times more Omega 6, 3.4 times more Carbohydrate and 39.4 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.5 times more Omega 3 than Partially Defatted Glandless Cottonseed Flour.
Both Partially Defatted Glandless Cottonseed Flour and Raw Valencia Oranges have similar amounts of Fiber per 100 g.
Both Partially Defatted Glandless Cottonseed Flour as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.