Lets compare vitamin content per 14 ounces of Valencia Oranges vs Cooked Green Cauliflower:
Raw Valencia Oranges have 1.7 times more Vitamin A and 1.2 times more Vitamin B1 than Cooked Green Cauliflower.
While Cooked Green Cauliflower contains 2.5 times more Vitamin B2, 2.5 times more Vitamin B3, 2.7 times more Vitamin B5, 3.3 times more Vitamin B6 and 1.5 times more Vitamin C than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cooked Green Cauliflower have similar amounts of Vitamin B9 per 14 oz.
Both Raw Valencia Oranges as well as Cooked Green Cauliflower have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Cooked Green Cauliflower:
Raw Valencia Oranges have 1.3 times more Calcium than Cooked Green Cauliflower.
While Cooked Green Cauliflower contains 8 times more Iron, 1.9 times more Magnesium, 10.5 times more Manganese, 3.4 times more Phosphorus, 1.6 times more Potassium, more Sodium and 10.5 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cooked Green Cauliflower have similar amounts of Copper and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges have 1.5 times more Energy and 1.9 times more Carbohydrate than Cooked Green Cauliflower.
While Cooked Green Cauliflower contains 6.7 times more Omega 3, 1.3 times more Fiber and 2.9 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Cooked Green Cauliflower have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.