Lets compare vitamin content per 5 ounces of Valencia Oranges vs Roasted Soybeans with Salt:
Raw Valencia Oranges have 22 times more Vitamin C than Roasted Soybeans with Salt.
While Roasted Soybeans with Salt contain 3.6 times more Vitamin B2, 5.1 times more Vitamin B3, 1.8 times more Vitamin B5, 3.3 times more Vitamin B6 and 5.4 times more Vitamin B9 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Roasted Soybeans with Salt have similar amounts of Vitamin A and Vitamin B1 per 5 oz.
Both Raw Valencia Oranges as well as Roasted Soybeans with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Valencia Oranges vs Roasted Soybeans with Salt:
Raw Valencia Oranges have 44.3 times more Water than Roasted Soybeans with Salt.
While Roasted Soybeans with Salt contain 3.5 times more Calcium, 22.4 times more Copper, 43.3 times more Iron, 14.5 times more Magnesium, 93.8 times more Manganese, 21.4 times more Phosphorus, 8.2 times more Potassium, more Sodium and 52.3 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 5 ounces:
Roasted Soybeans with Salt contain 9.6 times more Energy, 84.7 times more Fat, 105 times more Saturated Fat, 105.9 times more Omega 3, 287.4 times more Omega 6, 2.5 times more Carbohydrate, 7.1 times more Fiber and 37.1 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Roasted Soybeans with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.