Lets compare vitamin content per 14 ounces of Boiled Bulgur vs Valencia Oranges:
Cooked Bulgur has 3.6 times more Vitamin B3, 1.4 times more Vitamin B5 and 1.3 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 1.5 times more Vitamin B1, 1.4 times more Vitamin B2, 2.2 times more Vitamin B9 and more Vitamin C than Cooked Bulgur.
Both Cooked Bulgur as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Bulgur vs Valencia Oranges:
Cooked Bulgur has 2 times more Copper, 10.7 times more Iron, 3.2 times more Magnesium, 26.5 times more Manganese, 2.4 times more Phosphorus and 9.5 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 4 times more Calcium and 2.6 times more Potassium than Cooked Bulgur.
Both Cooked Bulgur and Raw Valencia Oranges have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Bulgur has 1.7 times more Energy, 1.6 times more Carbohydrate, 1.8 times more Fiber and 3 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 4 times more Omega 3 than Cooked Bulgur.
Both Cooked Bulgur as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.