Lets compare vitamin content per 100 grams of Navel Oranges vs Cooked Pasta with Salt:
Raw Navel Oranges have 3.4 times more Vitamin B1, 2.6 times more Vitamin B2, 2.3 times more Vitamin B5, 1.6 times more Vitamin B6, 4.9 times more Vitamin B9, more Vitamin C and 2.5 times more Vitamin E than Cooked Pasta with Salt.
Both Raw Navel Oranges and Cooked Pasta with Salt have similar amounts of Vitamin B3 per 100 g.
Both Raw Navel Oranges as well as Cooked Pasta with Salt have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Navel Oranges vs Cooked Pasta with Salt:
Raw Navel Oranges have 6.1 times more Calcium, 3.8 times more Potassium and 1.4 times more Water than Cooked Pasta with Salt.
While Cooked Pasta with Salt contains 2.6 times more Copper, 3.8 times more Iron, 1.6 times more Magnesium, 11.1 times more Manganese, 2.5 times more Phosphorus, more Selenium, 131 times more Sodium and 6.4 times more Zinc than Raw Navel Oranges.
Comparison of macro-nutrients per 100 grams:
Raw Navel Oranges have 15.2 times more Sugars, 75 times more Fructose and 1.2 times more Fiber than Cooked Pasta with Salt.
While Cooked Pasta with Salt contains 3.2 times more Energy, 2.7 times more Omega 3, 12.8 times more Omega 6, 2.4 times more Carbohydrate and 6.4 times more Protein than Raw Navel Oranges.
Both Raw Navel Oranges as well as Cooked Pasta with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.