Lets compare vitamin content per 14 ounces of Valencia Oranges vs Cooked Chopped Frozen Green Sweet Peppers:
Raw Valencia Oranges have 1.7 times more Vitamin B1, 1.3 times more Vitamin B2, 10.9 times more Vitamin B5 and 3.9 times more Vitamin B9 than Boiled Chopped Frozen Green Sweet Peppers.
While Boiled Chopped Frozen Green Sweet Peppers contain 3.9 times more Vitamin B3 and 1.7 times more Vitamin B6 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Boiled Chopped Frozen Green Sweet Peppers have similar amounts of Vitamin A and Vitamin C per 14 oz.
Both Raw Valencia Oranges as well as Boiled Chopped Frozen Green Sweet Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Cooked Chopped Frozen Green Sweet Peppers:
Raw Valencia Oranges have 5 times more Calcium, 1.4 times more Magnesium, 1.3 times more Phosphorus and 2.5 times more Potassium than Boiled Chopped Frozen Green Sweet Peppers.
While Boiled Chopped Frozen Green Sweet Peppers contain 5.8 times more Iron and 4.2 times more Manganese than Raw Valencia Oranges.
Both Raw Valencia Oranges and Boiled Chopped Frozen Green Sweet Peppers have similar amounts of Copper and Water per 14 oz.
Both Raw Valencia Oranges as well as Boiled Chopped Frozen Green Sweet Peppers have insufficient amounts of Zinc in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges have 2.7 times more Energy, 1.8 times more Omega 3, 3 times more Carbohydrate and 2.8 times more Fiber than Boiled Chopped Frozen Green Sweet Peppers.
Both Raw Valencia Oranges and Boiled Chopped Frozen Green Sweet Peppers have similar amounts of Protein per 14 oz.
Both Raw Valencia Oranges as well as Boiled Chopped Frozen Green Sweet Peppers have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.