Lets compare vitamin content per 1 pound of Boiled Butterbur with Salt vs Valencia Oranges:
Raw Valencia Oranges contain 12 times more Vitamin A, 8.7 times more Vitamin B1, 4 times more Vitamin B2, 2.7 times more Vitamin B3, 13.9 times more Vitamin B5, 9.8 times more Vitamin B9 and 2.6 times more Vitamin C than Boiled and Drained Butterbur with Salt.
Both Boiled and Drained Butterbur with Salt and Raw Valencia Oranges have similar amounts of Vitamin B6 per 1 lb.
Both Boiled and Drained Butterbur with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Boiled Butterbur with Salt vs Valencia Oranges:
Boiled and Drained Butterbur with Salt has 1.5 times more Calcium, 1.6 times more Copper, 6.8 times more Manganese, 2 times more Potassium and more Sodium than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.4 times more Phosphorus than Boiled and Drained Butterbur with Salt.
Both Boiled and Drained Butterbur with Salt and Raw Valencia Oranges have similar amounts of Iron, Magnesium and Water per 1 lb.
Both Boiled and Drained Butterbur with Salt as well as Raw Valencia Oranges have insufficient amounts of Zinc in 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Valencia Oranges contain 6.1 times more Energy, 5.5 times more Carbohydrate and 4.5 times more Protein than Boiled and Drained Butterbur with Salt.
Both Boiled and Drained Butterbur with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 lb.