Lets compare vitamin content per 14 ounces of Valencia Oranges vs Boiled Chinese Chestnuts:
Raw Valencia Oranges have 1.7 times more Vitamin A and 2 times more Vitamin C than Boiled and Steamed Chinese Chestnuts.
While Boiled and Steamed Chinese Chestnuts contain 1.3 times more Vitamin B1, 3.1 times more Vitamin B2, 2 times more Vitamin B3, 1.5 times more Vitamin B5 and 4.5 times more Vitamin B6 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Boiled and Steamed Chinese Chestnuts have similar amounts of Vitamin B9 per 14 oz.
Both Raw Valencia Oranges as well as Boiled and Steamed Chinese Chestnuts have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Boiled Chinese Chestnuts:
Raw Valencia Oranges have 3.3 times more Calcium and 1.4 times more Water than Boiled and Steamed Chinese Chestnuts.
While Boiled and Steamed Chinese Chestnuts contain 6.7 times more Copper, 10.8 times more Iron, 5.8 times more Magnesium, 47.7 times more Manganese, 3.9 times more Phosphorus, 1.7 times more Potassium and 10 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 14 ounces:
Boiled and Steamed Chinese Chestnuts contain 3.1 times more Energy, 4 times more Omega 6, 2.8 times more Carbohydrate and 2.8 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges and Boiled and Steamed Chinese Chestnuts have similar amounts of Omega 3 per 14 oz.
Both Raw Valencia Oranges as well as Boiled and Steamed Chinese Chestnuts have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.