Lets compare vitamin content per 5 ounces of Oranges vs Cooked parboiled Long-grain White Rice:
Raw Oranges have 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.
While Cooked parboiled Long-grain White Rice contains 8.2 times more Vitamin B3, 1.3 times more Vitamin B5 and 2.6 times more Vitamin B6 than Raw Oranges.
Both Raw Oranges and Cooked parboiled Long-grain White Rice have similar amounts of Vitamin B1 per 5 oz.
Both Raw Oranges as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 5 oz.
Comparing minerals per 5 ounces for Oranges vs Cooked parboiled Long-grain White Rice:
Raw Oranges have 2.1 times more Calcium, 3.2 times more Potassium and 1.2 times more Water than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 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.
Both Raw Oranges and Cooked parboiled Long-grain White Rice have similar amounts of Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Oranges have 85 times more Sugars and 2.7 times more Fiber than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 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.
Both Raw Oranges as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.