Lets compare vitamin content per 1 kilogram of Cooked parboiled Long-grain White Rice vs Oranges:
Cooked parboiled Long-grain White Rice has 8.2 times more Vitamin B3, 1.3 times more Vitamin B5 and 2.6 times more Vitamin B6 than Raw Oranges.
While Raw Oranges contain 2.1 times more Vitamin B2, 10 times more Vitamin B9, more Vitamin C and 18 times more Vitamin E than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice and Raw Oranges have similar amounts of Vitamin B1 per 1 kg.
Both Cooked parboiled Long-grain White Rice as well as Raw Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 1 kg.
Comparing minerals per 1 kilogram for Cooked parboiled Long-grain White Rice vs Oranges:
Cooked parboiled Long-grain White Rice has 1.6 times more Copper, 2.4 times more Iron, 14.2 times more Manganese, 3.9 times more Phosphorus, 18.6 times more Selenium and 5.3 times more Zinc than Raw Oranges.
While Raw Oranges contain 2.1 times more Calcium and 3.2 times more Potassium than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice and Raw Oranges have similar amounts of Magnesium and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked parboiled Long-grain White Rice has 2.6 times more Energy, 2.4 times more Omega 3, 2.2 times more Carbohydrate and 3.1 times more Protein than Raw Oranges.
While Raw Oranges contain 85 times more Sugars and 2.7 times more Fiber than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice as well as Raw Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.