Lets compare vitamin content per 5 ounces of Cooked 51% Whole Wheat Pasta vs Valencia Oranges:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 1.8 times more Vitamin B1, 2.6 times more Vitamin B2, 10.5 times more Vitamin B3 and 1.5 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2 times more Vitamin B9 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina and Raw Valencia Oranges have similar amounts of Vitamin B5 per 5 oz.
Comparing minerals per 5 ounces for Cooked 51% Whole Wheat Pasta vs Valencia Oranges:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 5.4 times more Copper, 18.3 times more Iron, 4.5 times more Magnesium, 44.9 times more Manganese, 6.5 times more Phosphorus and 18.7 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 3.3 times more Calcium, 2.3 times more Potassium and 1.4 times more Water than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Comparison of macro-nutrients per 5 ounces:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 3.2 times more Energy, 5 times more Fat, 2.4 times more Omega 3, 12.4 times more Omega 6, 2.7 times more Carbohydrate, 1.8 times more Fiber and 5.6 times more Protein than Raw Valencia Oranges.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina as well as Raw Valencia Oranges have insufficient amounts of Glucose and Sucrose in 5 oz.