Lets compare vitamin content per 5 ounces of Boiled Dishcloth Gourd with Salt vs Navel Oranges:
Boiled and Drained Dishcloth Gourd with Salt has 1.9 times more Vitamin B5, 1.3 times more Vitamin B6, 1.6 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 1.5 times more Vitamin B1, 1.6 times more Vitamin B3, 2.8 times more Vitamin B9 and 10.4 times more Vitamin C than Boiled and Drained Dishcloth Gourd with Salt.
Both Boiled and Drained Dishcloth Gourd with Salt and Raw Navel Oranges have similar amounts of Vitamin B2 per 5 oz.
Both Boiled and Drained Dishcloth Gourd with Salt as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Dishcloth Gourd with Salt vs Navel Oranges:
Boiled and Drained Dishcloth Gourd with Salt has 2.2 times more Copper, 2.8 times more Iron, 1.8 times more Magnesium, 7.7 times more Manganese, 1.3 times more Phosphorus, 2.7 times more Potassium, 257 times more Sodium and 2.1 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 4.8 times more Calcium than Boiled and Drained Dishcloth Gourd with Salt.
Both Boiled and Drained Dishcloth Gourd with Salt and Raw Navel Oranges have similar amounts of Water per 5 oz.
Both Boiled and Drained Dishcloth Gourd with Salt as well as Raw Navel Oranges have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled and Drained Dishcloth Gourd with Salt has 1.3 times more Fiber than Raw Navel Oranges.
While Raw Navel Oranges contain 1.6 times more Sugars and 1.4 times more Protein than Boiled and Drained Dishcloth Gourd with Salt.
Both Boiled and Drained Dishcloth Gourd with Salt and Raw Navel Oranges have similar amounts of Energy and Carbohydrate per 5 oz.
Both Boiled and Drained Dishcloth Gourd with Salt as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.