Lets compare vitamin content per 100 grams of Spaghetti, protein-fortified, cooked, enriched (n x 6.25) vs Valencia Oranges:
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) has 3.4 times more Vitamin B1, 4 times more Vitamin B2, 6.7 times more Vitamin B3 and 2.1 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A and more Vitamin C than Spaghetti, protein-fortified, cooked, enriched (n x 6.25).
Both Spaghetti, protein-fortified, cooked, enriched (n x 6.25) and Raw Valencia Oranges have similar amounts of Vitamin B5 and Vitamin B6 per 100 g.
Both Spaghetti, protein-fortified, cooked, enriched (n x 6.25) as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Spaghetti, protein-fortified, cooked, enriched (n x 6.25) vs Valencia Oranges:
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) has 2.3 times more Copper, 8 times more Iron, 3 times more Magnesium, 18.1 times more Manganese, 2.9 times more Phosphorus and 8.3 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 4 times more Calcium, 4.3 times more Potassium and 1.4 times more Water than Spaghetti, protein-fortified, cooked, enriched (n x 6.25).
Comparison of macro-nutrients per 100 grams:
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) has 3.3 times more Energy, 2.6 times more Carbohydrate and 8.5 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.8 times more Omega 3 than Spaghetti, protein-fortified, cooked, enriched (n x 6.25).
Both Spaghetti, protein-fortified, cooked, enriched (n x 6.25) and Raw Valencia Oranges have similar amounts of Fiber per 100 g.
Both Spaghetti, protein-fortified, cooked, enriched (n x 6.25) as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.