Lets compare vitamin content per 5 ounces of Boiled Potato Flesh, Cooked In Skin vs Valencia Oranges:
Boiled Potato Flesh, Cooked In Skin without Salt has 1.2 times more Vitamin B1, 5.3 times more Vitamin B3, 2.1 times more Vitamin B5 and 4.7 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 2 times more Vitamin B2, 3.9 times more Vitamin B9 and 3.7 times more Vitamin C than Boiled Potato Flesh, Cooked In Skin without Salt.
Both Boiled Potato Flesh, Cooked In Skin without Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Potato Flesh, Cooked In Skin vs Valencia Oranges:
Boiled Potato Flesh, Cooked In Skin without Salt has 5.1 times more Copper, 3.4 times more Iron, 2.2 times more Magnesium, 6 times more Manganese, 2.6 times more Phosphorus, 2.1 times more Potassium and 5 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 8 times more Calcium than Boiled Potato Flesh, Cooked In Skin without Salt.
Both Boiled Potato Flesh, Cooked In Skin without Salt and Raw Valencia Oranges have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Potato Flesh, Cooked In Skin without Salt has 1.8 times more Energy, 1.7 times more Carbohydrate and 1.8 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.6 times more Omega 3 and 1.4 times more Fiber than Boiled Potato Flesh, Cooked In Skin without Salt.
Both Boiled Potato Flesh, Cooked In Skin without Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.