Lets compare vitamin content per 1 kilogram of Soy protein concentrate, produced by alcohol extraction vs Valencia Oranges:
Soy protein concentrate, produced by alcohol extraction has 3.6 times more Vitamin B1, 3.6 times more Vitamin B2, 2.6 times more Vitamin B3, 2.1 times more Vitamin B6 and 8.7 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 4.4 times more Vitamin B5 and more Vitamin C than Soy protein concentrate, produced by alcohol extraction.
Both Soy protein concentrate, produced by alcohol extraction as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Soy protein concentrate, produced by alcohol extraction vs Valencia Oranges:
Soy protein concentrate, produced by alcohol extraction has 9.1 times more Calcium, 26.4 times more Copper, 119.8 times more Iron, 31.5 times more Magnesium, 182.2 times more Manganese, 49.4 times more Phosphorus, 12.3 times more Potassium and 73.3 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 14.9 times more Water than Soy protein concentrate, produced by alcohol extraction.
Comparison of macro-nutrients per 1 kilogram:
Soy protein concentrate, produced by alcohol extraction has 6.7 times more Energy, 1.5 times more Omega 3, 4 times more Omega 6, 2.1 times more Carbohydrate, 2.2 times more Fiber and 61.2 times more Protein than Raw Valencia Oranges.
Both Soy protein concentrate, produced by alcohol extraction as well as Raw Valencia Oranges have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 kg.