Lets compare vitamin content per 14 ounces of Valencia Oranges vs Boiled Soybeans:
Raw Valencia Oranges have more Vitamin A, 1.4 times more Vitamin B5 and 28.5 times more Vitamin C than Boiled Soybeans no Salt.
While Boiled Soybeans no Salt contain 1.8 times more Vitamin B1, 7.1 times more Vitamin B2, 1.5 times more Vitamin B3, 3.7 times more Vitamin B6 and 1.4 times more Vitamin B9 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Boiled Soybeans no Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Boiled Soybeans:
Raw Valencia Oranges have 1.4 times more Water than Boiled Soybeans no Salt.
While Boiled Soybeans no Salt contain 2.6 times more Calcium, 11 times more Copper, 57.1 times more Iron, 8.6 times more Magnesium, 35.8 times more Manganese, 14.4 times more Phosphorus, 2.9 times more Potassium and 19.2 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges have 1.4 times more Carbohydrate than Boiled Soybeans no Salt.
While Boiled Soybeans no Salt contain 3.5 times more Energy, 29.9 times more Fat, 37.1 times more Saturated Fat, 37.4 times more Omega 3, 101.5 times more Omega 6, 2.4 times more Fiber and 17.5 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Boiled Soybeans no Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.