Lets compare vitamin content per 14 ounces of Roasted Soybeans with Salt vs Valencia Oranges:
Roasted Soybeans with Salt have 3.6 times more Vitamin B2, 5.1 times more Vitamin B3, 1.8 times more Vitamin B5, 3.3 times more Vitamin B6 and 5.4 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 22 times more Vitamin C than Roasted Soybeans with Salt.
Both Roasted Soybeans with Salt and Raw Valencia Oranges have similar amounts of Vitamin A and Vitamin B1 per 14 oz.
Both Roasted Soybeans with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Roasted Soybeans with Salt vs Valencia Oranges:
Roasted Soybeans with Salt have 3.5 times more Calcium, 22.4 times more Copper, 43.3 times more Iron, 14.5 times more Magnesium, 93.8 times more Manganese, 21.4 times more Phosphorus, 8.2 times more Potassium, more Sodium and 52.3 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 44.3 times more Water than Roasted Soybeans with Salt.
Comparison of macro-nutrients per 14 ounces:
Roasted Soybeans with Salt have 9.6 times more Energy, 84.7 times more Fat, 105 times more Saturated Fat, 105.9 times more Omega 3, 287.4 times more Omega 6, 2.5 times more Carbohydrate, 7.1 times more Fiber and 37.1 times more Protein than Raw Valencia Oranges.
Both Roasted Soybeans with Salt as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.