Lets compare vitamin content per 1 kilogram of Plantains, yellow, fried, Latino restaurant vs Valencia Oranges:
Plantains, yellow, fried, Latino restaurant have 5.5 times more Vitamin A, 3.1 times more Vitamin B3, 2.4 times more Vitamin B5 and 4.6 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2 times more Vitamin B2 than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant and Raw Valencia Oranges have similar amounts of Vitamin B1 per 1 kg.
Comparing minerals per 1 kilogram for Plantains, yellow, fried, Latino restaurant vs Valencia Oranges:
Plantains, yellow, fried, Latino restaurant have 3.1 times more Copper, 6.9 times more Iron, 4.5 times more Magnesium, 12.2 times more Manganese, 2.5 times more Phosphorus, 2.8 times more Potassium and 4 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 6.7 times more Calcium and 1.8 times more Water than Plantains, yellow, fried, Latino restaurant.
Comparison of macro-nutrients per 1 kilogram:
Plantains, yellow, fried, Latino restaurant have 4.8 times more Energy, 25 times more Fat, 51.9 times more Saturated Fat, 13.7 times more Omega 3, 45.8 times more Omega 6, 3.4 times more Carbohydrate, 1.3 times more Fiber and 1.4 times more Protein than Raw Valencia Oranges.
Both Plantains, yellow, fried, Latino restaurant as well as Raw Valencia Oranges have insufficient amounts of Glucose and Sucrose in 1 kg.