Lets compare vitamin content per 5 ounces of Boiled Scallop Summer Squash with Salt vs Valencia Oranges:
Boiled and Drained Scallop Summer Squash with Salt has 1.7 times more Vitamin B3 and 1.3 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 3 times more Vitamin A, 1.7 times more Vitamin B1, 1.6 times more Vitamin B2, 3.2 times more Vitamin B5, 1.9 times more Vitamin B9 and 4.5 times more Vitamin C than Boiled and Drained Scallop Summer Squash with Salt.
Both Boiled and Drained Scallop Summer Squash with 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 Scallop Summer Squash with Salt vs Valencia Oranges:
Boiled and Drained Scallop Summer Squash with Salt has 2.2 times more Copper, 3.7 times more Iron, 1.9 times more Magnesium, 5.6 times more Manganese, 1.6 times more Phosphorus, more Sodium and 4 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.7 times more Calcium and 1.3 times more Potassium than Boiled and Drained Scallop Summer Squash with Salt.
Both Boiled and Drained Scallop Summer Squash with Salt and Raw Valencia Oranges have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled and Drained Scallop Summer Squash with Salt has 2.8 times more Omega 3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 3.1 times more Energy, 3.6 times more Carbohydrate and 1.3 times more Fiber than Boiled and Drained Scallop Summer Squash with Salt.
Both Boiled and Drained Scallop Summer Squash with Salt and Raw Valencia Oranges have similar amounts of Protein per 5 oz.
Both Boiled and Drained Scallop Summer Squash with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.