Lets compare vitamin content per 1 pound of Oranges vs Boiled Lambsquarters with Salt:
Raw Oranges have 4 times more Vitamin B5, 2.1 times more Vitamin B9 and 1.4 times more Vitamin C than Boiled and Drained Lambsquarters with Salt.
While Boiled and Drained Lambsquarters with Salt contain 35.5 times more Vitamin A, 6.5 times more Vitamin B2, 3.2 times more Vitamin B3, 2.9 times more Vitamin B6 and more Vitamin K than Raw Oranges.
Both Raw Oranges and Boiled and Drained Lambsquarters with Salt have similar amounts of Vitamin B1 per 1 lb.
Both Raw Oranges as well as Boiled and Drained Lambsquarters with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Oranges vs Boiled Lambsquarters with Salt:
Boiled and Drained Lambsquarters with Salt contain 6.5 times more Calcium, 4.4 times more Copper, 7 times more Iron, 2.3 times more Magnesium, 21 times more Manganese, 3.2 times more Phosphorus, 1.6 times more Potassium, 1.8 times more Selenium, more Sodium and 4.3 times more Zinc than Raw Oranges.
Both Raw Oranges and Boiled and Drained Lambsquarters with Salt have similar amounts of Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Oranges have 1.5 times more Energy, 2.4 times more Carbohydrate and 15.1 times more Sugars than Boiled and Drained Lambsquarters with Salt.
While Boiled and Drained Lambsquarters with Salt contain 4.6 times more Omega 3, 15.2 times more Omega 6 and 3.4 times more Protein than Raw Oranges.
Both Raw Oranges and Boiled and Drained Lambsquarters with Salt have similar amounts of Fiber per 1 lb.
Both Raw Oranges as well as Boiled and Drained Lambsquarters with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 lb.