Lets compare vitamin content per 100 grams of Valencia Oranges vs Boiled Lambsquarters with Salt:
Raw Valencia Oranges have 4 times more Vitamin B5, 2.8 times more Vitamin B9 and 1.3 times more Vitamin C than Boiled and Drained Lambsquarters with Salt.
While Boiled and Drained Lambsquarters with Salt contain 32.6 times more Vitamin A, 6.5 times more Vitamin B2, 3.3 times more Vitamin B3 and 2.8 times more Vitamin B6 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Boiled and Drained Lambsquarters with Salt have similar amounts of Vitamin B1 per 100 g.
Both Raw Valencia Oranges as well as Boiled and Drained Lambsquarters with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Valencia Oranges vs Boiled Lambsquarters with Salt:
Boiled and Drained Lambsquarters with Salt contain 6.5 times more Calcium, 5.3 times more Copper, 7.8 times more Iron, 2.3 times more Magnesium, 22.8 times more Manganese, 2.6 times more Phosphorus, 1.6 times more Potassium, more Sodium and 5 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Boiled and Drained Lambsquarters with Salt have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Valencia Oranges have 1.5 times more Energy and 2.4 times more Carbohydrate than Boiled and Drained Lambsquarters with Salt.
While Boiled and Drained Lambsquarters with Salt contain 2 times more Omega 3, 6.2 times more Omega 6 and 3.1 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges and Boiled and Drained Lambsquarters with Salt have similar amounts of Fiber per 100 g.
Both Raw Valencia Oranges as well as Boiled and Drained Lambsquarters with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.