Lets compare vitamin content per 5 ounces of Navel Oranges vs Boiled Mung Beans:
Raw Navel Oranges have 12 times more Vitamin A and 59.1 times more Vitamin C than Boiled Mung Beans.
While Boiled Mung Beans contain 2.4 times more Vitamin B1, 1.4 times more Vitamin B3, 1.6 times more Vitamin B5, 4.7 times more Vitamin B9 and more Vitamin K than Raw Navel Oranges.
Both Raw Navel Oranges and Boiled Mung Beans have similar amounts of Vitamin B2, Vitamin B6 and Vitamin E per 5 oz.
Both Raw Navel Oranges as well as Boiled Mung Beans have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Navel Oranges vs Boiled Mung Beans:
Raw Navel Oranges have 1.6 times more Calcium than Boiled Mung Beans.
While Boiled Mung Beans contain 4 times more Copper, 10.8 times more Iron, 4.4 times more Magnesium, 10.3 times more Manganese, 4.3 times more Phosphorus, 1.6 times more Potassium, more Selenium and 10.5 times more Zinc than Raw Navel Oranges.
Both Raw Navel Oranges and Boiled Mung Beans have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Navel Oranges have 4.3 times more Sugars than Boiled Mung Beans.
While Boiled Mung Beans contain 2.1 times more Energy, 1.5 times more Carbohydrate, 3.5 times more Fiber and 7.7 times more Protein than Raw Navel Oranges.
Both Raw Navel Oranges as well as Boiled Mung Beans have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.