Lets compare vitamin content per 1 kilogram of Valencia Oranges vs Boiled Japanese Chestnuts:
Raw Valencia Oranges have 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.
While Boiled and Steamed Japanese Chestnuts contain 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.
Both Raw Valencia Oranges as well as Boiled and Steamed Japanese Chestnuts have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Valencia Oranges vs Boiled Japanese Chestnuts:
Raw Valencia Oranges have 3.6 times more Calcium and 1.5 times more Potassium than Boiled and Steamed Japanese Chestnuts.
While Boiled and Steamed Japanese Chestnuts contain 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.
Both Raw Valencia Oranges and Boiled and Steamed Japanese Chestnuts have similar amounts of Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Valencia Oranges have 3.2 times more Omega 3 and 1.3 times more Protein than Boiled and Steamed Japanese Chestnuts.
Both Raw Valencia Oranges and Boiled and Steamed Japanese Chestnuts have similar amounts of Energy and Carbohydrate per 1 kg.
Both Raw Valencia Oranges as well as Boiled and Steamed Japanese Chestnuts have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.