Nutrition Comparison Tool
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Oranges
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Raw Bok Choy (Pak-Choi)
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Comparison Bar Charts

Calories Comparison


2000 calories = Full Bar. (-- = missing data)
  • Oranges 1 fruit (2-5/8 inch dia) (x1) 3% DV 62 calories
  • Raw Bok Choy (Pak-Choi) 1 cup, shredded (x1) 0% DV 9 calories

Fat Comparison


78g = Full Bar. (-- = missing data)
  • Oranges 1 fruit (2-5/8 inch dia) (x1) 0% DV 0.16g
  • Raw Bok Choy (Pak-Choi) 1 cup, shredded (x1) 0% DV 0.14g

Carbohydrate Comparison


275g = Full Bar. (-- = missing data)
  • Oranges 1 fruit (2-5/8 inch dia) (x1) 6% DV 15.4g
  • Raw Bok Choy (Pak-Choi) 1 cup, shredded (x1) 1% DV 1.5g

Protein Comparison


50g = Full Bar. (-- = missing data)
  • Oranges 1 fruit (2-5/8 inch dia) (x1) 2% DV 1.2g
  • Raw Bok Choy (Pak-Choi) 1 cup, shredded (x1) 2% DV 1g

Cholesterol Comparison


300mg = Full Bar. (-- = missing data)
  • Oranges 1 fruit (2-5/8 inch dia) (x1) 0% DV 0mg
  • Raw Bok Choy (Pak-Choi) 1 cup, shredded (x1) 0% DV 0mg

Saturated Fats Comparison


20g = Full Bar. (-- = missing data)
  • Oranges 1 fruit (2-5/8 inch dia) (x1) 0% DV 0.02g
  • Raw Bok Choy (Pak-Choi) 1 cup, shredded (x1) 0% DV 0.02g

Fiber Comparison


28g = Full Bar. (-- = missing data)
  • Oranges 1 fruit (2-5/8 inch dia) (x1) 11% DV 3.1g
  • Raw Bok Choy (Pak-Choi) 1 cup, shredded (x1) 3% DV 0.7g

Sugars Comparison


50g = Full Bar. (-- = missing data)
  • Oranges 1 fruit (2-5/8 inch dia) (x1) 24% DV 12.2g
  • Raw Bok Choy (Pak-Choi) 1 cup, shredded (x1) 2% DV 0.83g

Iron Comparison


18mg = Full Bar. (-- = missing data)
  • Oranges 1 fruit (2-5/8 inch dia) (x1) 1% DV 0.13mg
  • Raw Bok Choy (Pak-Choi) 1 cup, shredded (x1) 3% DV 0.56mg

Calcium Comparison


1300mg = Full Bar. (-- = missing data)
  • Oranges 1 fruit (2-5/8 inch dia) (x1) 4% DV 52.4mg
  • Raw Bok Choy (Pak-Choi) 1 cup, shredded (x1) 6% DV 73.5mg

Potassium Comparison


4700mg = Full Bar. (-- = missing data)
  • Oranges 1 fruit (2-5/8 inch dia) (x1) 5% DV 237.1mg
  • Raw Bok Choy (Pak-Choi) 1 cup, shredded (x1) 4% DV 176.4mg
Comparison Table

Table Legend

  1. Oranges
  2. Raw Bok Choy (Pak-Choi)
155 nutrients
-- = missing data
Macronutrients
Food # 1 2
Weight (g) 131 70
Calories
(%DV)		 62
(3%)		 9
(0%)
Fat (g)
(%DV)		 0.16
(0%)		 0.14
(0%)
Protein (g)
(%DV)		 1.2
(2%)		 1
(2%)
Carbohydrate (g)
(%DV)		 15.4
(6%)		 1.5
(1%)
Sugars (g)
(%DV)		 12.2
(24%)		 0.83
(2%)
Fiber (g)
(%DV)		 3.1
(11%)		 0.7
(3%)
Cholesterol (mg)
(%DV)		 0
(0%)		 0
(0%)
Saturated Fats (g)
(%DV)		 0.02
(0%)		 0.02
(0%)
Net-Carbs (g) 12.2
0.83
Trans Fatty Acids (g) 0
0
  Minerals
Food # 1 2
Weight (g) 131 70
Calcium (mg)
(%DV)		 52.4
(4%)		 73.5
(6%)
Iron, Fe (mg)
(%DV)		 0.13
(1%)		 0.56
(3%)
Potassium, K (mg)
(%DV)		 237.1
(5%)		 176.4
(4%)
Magnesium (mg)
(%DV)		 13.1
(3%)		 13.3
(3%)
Phosphorus, P (mg)
(%DV)		 18.3
(1%)		 25.9
(2%)
Sodium (mg)
(%DV)		 0
(0%)		 45.5
(2%)
Zinc, Zn (mg)
(%DV)		 0.09
(1%)		 0.13
(1%)
Copper, Cu (mg)
(%DV)		 0.06
(7%)		 0.01
(2%)
Manganese (mg)
(%DV)		 0.03
(1%)		 0.11
(5%)
Selenium, Se (mcg)
(%DV)		 0.66
(1%)		 0.35
(1%)
Fluoride, F (mcg)
(%AI)		 --
(--%)		 --
(--%)
Molybdenum (mcg) --
--
Iodine, I (mcg) 0.26
--
Chlorine (mg) --
--
Chromium (mcg) --
--
  Vitamins
Food # 1 2
Weight (g) 131 70
Vitamin A, RAE (mcg)
(%DV)		 14.4
(2%)		 156.1
(17%)
Vitamin C (mg)
(%DV)		 69.7
(77%)		 31.5
(35%)
Thiamin (B1) (mg)
(%DV)		 0.11
(9%)		 0.03
(2%)
Riboflavin (B2) (mg)
(%DV)		 0.05
(4%)		 0.05
(4%)
Niacin (B3) (mg)
(%DV)		 0.37
(2%)		 0.35
(2%)
Vitamin B5 (PA) (mg)
(%DV)		 0.33
(7%)		 0.06
(1%)
Vitamin B6 (mg)
(%DV)		 0.08
(5%)		 0.14
(8%)
Biotin (mcg) --
--
Folate (B9) (mcg)
(%DV)		 39.3
(10%)		 46.2
(12%)
Folic acid (mcg)
(%)		 0
(0%)		 0
(0%)
Food Folate (mcg)
(%)		 39.3
(10%)		 46.2
(12%)
Folate DFE (mcg)
(%)		 39.3
(10%)		 46.2
(12%)
Choline (mg)
(%DV)		 11
(2%)		 4.5
(1%)
Vitamin B12 (mcg)
(%DV)		 0
(0%)		 0
(0%)
Retinol (mcg) 0
0
Carotene, beta (mcg)
(%RDA)		 93
(1%)		 1876.7
(17%)
Carotene, alpha (mcg)
(%RDA)		 14.4
(0%)		 0.7
(0%)
Cryptoxanthin, beta (mcg)
(%RDA)		 152
(1%)		 0
(0%)
Vitamin A, IU (IU) 294.8 3127.6
Lycopene (mcg) 0
0
Lut + Zeaxanthin (mcg) 169
28
Vitamin E (mg)
(%DV)		 0.24
(2%)		 0.06
(0%)
Vitamin D (mcg)
(%DV)		 0
(0%)		 0
(0%)
Vitamin D2 (mcg) --
--
Vitamin D3 (mcg) --
--
Vitamin D (IU)
(%DV)		 0
(0%)		 0
(0%)
Vitamin K (mcg)
(%DV)		 0
(0%)		 31.9
(27%)
Vitamin K1 (mcg) --
--
Menaquinone-4 (K2) (mcg) --
--
  Other
Food # 1 2
Weight (g) 131 70
Water (g) 113.6
66.7
Ash (g) 0.58
0.56
Alcohol (g) 0
0
Caffeine (mg) 0
0
Theobromine (mg) 0
0
PRAL score -4.75
-3.55
  Carbohydrates
Food # 1 2
Weight (g) 131 70
Soluble Fiber (g) --
--
Insoluble Fiber (g) --
--
Added Sugar (g)
(%DV)		 --
(--%)		 --
(--%)
Sucrose (g) --
--
Glucose (Dextrose) (g) --
--
Fructose (g) --
--
Lactose (g) --
--
Maltose (g) --
--
Galactose (g) --
--
Starch (g) --
--
Carbohydrate, other (g) --
--
Total sugar alcohols (g) --
--
  Fats
Food # 1 2
Weight (g) 131 70
Monounsaturated Fats (g) 0.03
0.01
Polyunsaturated Fats (g) 0.033
0.067
Omega 3s (g)
(%AI)		 0.009
(1%)		 0.039
(2%)
Omega 6s (g)
(%AI)		 0.024
(0%)		 0.029
(0%)
Omega 3 to Omega 6 Ratio 0.39
1.31
Omega 6 to Omega 3 Ratio 2.57
0.76
Omega 3s  
alpha-Linolenic Acid (ALA) (g)
(%)		 --
(--%)		 --
(--%)
Eicosapentaenoic Acid (EPA) (g) 0
0
Docosapentaenoic Acid (DPA) (g) 0
0
Docosahexaenoic Acid (DHA) (g) 0
0
n-3-Eicosatrienoic Acid (20:3) (g) --
--
Omega 6s  
Linoleic Acid (n-6-c-c) (g) --
--
gamma-Linolenic Acid (GLA) (g) --
--
c-c-n6-Eicosadienoic Acid (g) --
--
DHG-linolenic acid (DGLA) (g) --
--
Arachidonic acid (AA) (g) --
--
Saturated Fats  
Butyric (4:0) (g) 0
0
Caproic (6:0) (g) 0
0
Caprylic Acid (8:0) (g) 0
0
Capric Acid (10:0) (g) 0
0
Lauric Acid (12:0) (g) 0
0.001
Tridecanoic Acid (13:0) (g) --
--
Myristic Acid (14:0) (g) 0
0.001
Pentadecanoic Acid (15:0) (g) --
--
Palmitic Acid (16:0) (g) 0.017
0.017
Margaric Acid (17:0) (g) --
--
Stearic Acid (18:0) (g) 0
0.001
Arachidic Acid (20:0) (g) --
--
Behenic Acid (22:0) (g) --
--
Lignoceric Acid (24:0) (g) --
--
Monounsaturated Fats  
Myristoleic Acid (14:1) (g) --
--
Pentadecenoic Acid (15:1) (g) --
--
Palmitoleic Acid (16:1) (g) 0.004
0
cis-Palmitoleic Acid (16:1 cis) (g) --
--
Heptadecenoic Acid (17:1) (g) --
--
Oleic Acid (18:1) (g) 0.026
0.01
c-Oleic Acid (18:1 cis) (g) --
--
c-Vaccenic acid (g) --
--
Gadoleic Acid (20:1) (g) 0
0
Docosenoic Acid (22:1) (g) 0
0
c-Docosenoic Acid (22:1 c) (g) --
--
c-Tetracosenoic Acid (24:1 c) (g) --
--
Polyunsaturated Fats  
Octadecadienoic Acid (18:2) (g) 0.024
0.029
Conjugated Linoleic Acid (CLAs) (g) --
--
Octadecadienoic Acid (mixed) (g) --
--
Octadecatrienoic (undiff) (g) 0.009
0.039
Octadecatrienoic Acid (mixed) (g) --
--
Parinaric Acid (18:4) (g) 0
0
Eicosatrienoic Acid (20:3) (g) --
--
Eicosatetraenoic Acid 20:4 (g) 0
0
Heneicosapentaenoic Acid 21:5 (g) --
--
22:4 (g) --
--
Trans Fats  
t-Polyenoic Fats (g) --
--
t-Monoenoic Fats (g) --
--
t-Palmitoleic Acid (16:1 t) (g) --
--
t-Oleic Acid (18:1 t) (g) --
--
t-Docosenoic Acid (22:1 t) (g) --
--
t-Octadecadienoic Acid (18:2 t) (g) --
--
t-t-Octadecadienoic Acid (g) --
--
Phytosterols (Plant Sterols)  
Phytosterols (g) --
--
Stigmasterol (g) --
--
Campesterol (g) --
--
Beta-sitosterol (g) --
--
Amino Acids
Food # 1 2
Weight (g) 131 70
Essential  
Histidine (mg)
(%RDI)		 24
(3%)		 18
(3%)
Isoleucine (mg)
(%RDI)		 33
(2%)		 59
(4%)
Leucine (mg)
(%RDI)		 30
(1%)		 62
(2%)
Lysine (mg)
(%RDI)		 62
(3%)		 62
(3%)
Methionine (mg)
(%RDI)		 26
(4%)		 6
(1%)
Phenylalanine (mg)
(%RDI)		 41
(5%)		 31
(4%)
Threonine (mg)
(%RDI)		 20
(2%)		 34
(3%)
Tryptophan (mg)
(%RDI)		 12
(4%)		 11
(4%)
Valine (mg)
(%RDI)		 52
(3%)		 46
(3%)
Conditional  
Arginine (mg) 85
59
Cystine (mg)
(%RDI)		 13
(5%)		 12
(4%)
Glycine (mg) 123
30
Proline (mg) 60
22
Tyrosine (mg)
(%RDI)		 21
(2%)		 20
(2%)
Non-Essential  
Alanine (mg) 66
60
Aspartic acid (mg) 149
76
Betaine (mg) --
0.21
Glutamic acid (mg) 123
252
Hydroxyproline (mg) --
--
Serine (mg) 42
34
Data Source
Oranges
USDA Food Data Central Standard Release (Common)Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.Iodine data is obtained from the USDA Iodine database.
Raw Bok Choy (Pak-Choi)
USDA Food Data Central Standard Release (Common)Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.