Lets compare vitamin content per 100 grams of Valencia Oranges vs Boiled Butterbur with Salt:
Raw Valencia Oranges have 12 times more Vitamin A, 8.7 times more Vitamin B1, 4 times more Vitamin B2, 2.7 times more Vitamin B3, 13.9 times more Vitamin B5, 1.2 times more Vitamin B6, 9.8 times more Vitamin B9 and 2.6 times more Vitamin C than Boiled and Drained Butterbur with Salt.
Both Raw Valencia Oranges as well as Boiled and Drained Butterbur with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Valencia Oranges vs Boiled Butterbur with Salt:
Raw Valencia Oranges have 1.3 times more Magnesium and 2.4 times more Phosphorus than Boiled and Drained Butterbur with Salt.
While Boiled and Drained Butterbur with Salt contains 1.5 times more Calcium, 1.6 times more Copper, 6.8 times more Manganese, 2 times more Potassium and more Sodium than Raw Valencia Oranges.
Both Raw Valencia Oranges and Boiled and Drained Butterbur with Salt have similar amounts of Iron and Water per 100 g.
Both Raw Valencia Oranges as well as Boiled and Drained Butterbur with Salt have insufficient amounts of Zinc in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Valencia Oranges have 6.1 times more Energy, 5.5 times more Carbohydrate and 4.5 times more Protein than Boiled and Drained Butterbur with Salt.
Both Raw Valencia Oranges as well as Boiled and Drained Butterbur with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.