Lets compare vitamin content per 14 ounces of Boiled Japanese Chestnuts vs Valencia Oranges:
Boiled and Steamed Japanese Chestnuts have 1.4 times more Vitamin B1, 1.5 times more Vitamin B2, 2 times more Vitamin B3 and 1.6 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 12 times more Vitamin A, 3.3 times more Vitamin B5, 2.3 times more Vitamin B9 and 5.1 times more Vitamin C than Boiled and Steamed Japanese Chestnuts.
Both Boiled and Steamed Japanese Chestnuts 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 Japanese Chestnuts vs Valencia Oranges:
Boiled and Steamed Japanese Chestnuts have 5.5 times more Copper, 5.9 times more Iron, 1.8 times more Magnesium, 25 times more Manganese, 1.5 times more Phosphorus and 6.7 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 3.6 times more Calcium and 1.5 times more Potassium than Boiled and Steamed Japanese Chestnuts.
Both Boiled and Steamed Japanese Chestnuts and Raw Valencia Oranges have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges contain 3.2 times more Omega 3 and 1.3 times more Protein than Boiled and Steamed Japanese Chestnuts.
Both Boiled and Steamed Japanese Chestnuts and Raw Valencia Oranges have similar amounts of Energy and Carbohydrate per 14 oz.
Both Boiled and Steamed Japanese Chestnuts as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.