Lets compare vitamin content per 100 grams of Cooked Yam, Boiled, Drained, Or Baked with Salt vs Valencia Oranges:
Cooked Yam, Boiled, Drained, Or Baked with Salt has 2 times more Vitamin B3, 1.2 times more Vitamin B5 and 3.6 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2 times more Vitamin A, 1.4 times more Vitamin B2, 2.4 times more Vitamin B9 and 4 times more Vitamin C than Cooked Yam, Boiled, Drained, Or Baked with Salt.
Both Cooked Yam, Boiled, Drained, Or Baked with Salt and Raw Valencia Oranges have similar amounts of Vitamin B1 per 100 g.
Both Cooked Yam, Boiled, Drained, Or Baked with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Yam, Boiled, Drained, Or Baked with Salt vs Valencia Oranges:
Cooked Yam, Boiled, Drained, Or Baked with Salt has 4.1 times more Copper, 5.8 times more Iron, 1.8 times more Magnesium, 16.1 times more Manganese, 2.9 times more Phosphorus, 3.7 times more Potassium, more Sodium and 3.3 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.9 times more Calcium than Cooked Yam, Boiled, Drained, Or Baked with Salt.
Both Cooked Yam, Boiled, Drained, Or Baked with Salt and Raw Valencia Oranges have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Yam, Boiled, Drained, Or Baked with Salt has 2.3 times more Energy, 2.3 times more Carbohydrate, 1.6 times more Fiber and 1.4 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.8 times more Omega 3 than Cooked Yam, Boiled, Drained, Or Baked with Salt.
Both Cooked Yam, Boiled, Drained, Or Baked with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.