Lets compare vitamin content per 7 ounces of Cooked Short-grain White Rice vs Oranges:
Cooked Short-grain White Rice has 1.4 times more Vitamin B3 and 1.6 times more Vitamin B5 than Raw Oranges.
While Raw Oranges contain 4.4 times more Vitamin B1, 2.5 times more Vitamin B2, 15 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice and Raw Oranges have similar amounts of Vitamin B6 per 7 oz.
Both Cooked Short-grain White Rice as well as Raw Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Short-grain White Rice vs Oranges:
Cooked Short-grain White Rice has 1.6 times more Copper, 2 times more Iron, 14.3 times more Manganese, 2.4 times more Phosphorus and 5.7 times more Zinc than Raw Oranges.
While Raw Oranges contain 40 times more Calcium, 7 times more Potassium and 1.3 times more Water than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice and Raw Oranges have similar amounts of Magnesium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Short-grain White Rice has 2.8 times more Energy, 2.4 times more Carbohydrate and 2.5 times more Protein than Raw Oranges.
Both Cooked Short-grain White Rice as well as Raw Oranges have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.