Nutrient Comparison: Valencia Oranges VS Cooked Chopped Frozen Red Sweet Peppers per 14 oz
Compare the macro and micronutrient content in 14 oz of Valencia Oranges versus 14 oz of Cooked Chopped Frozen Red Sweet Peppers to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Valencia Oranges vs Cooked Chopped Frozen Red Sweet Peppers:
- 14 ounces of 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 Cooked Chopped Frozen Red Sweet Peppers.
- While 14 oz of Boiled Chopped Frozen Red Sweet Peppers contain 8 times more Vitamin A, 3.9 times more Vitamin B3 and 1.7 times more Vitamin B6 than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Chopped Frozen Red Sweet Peppers provide similar amounts of Vitamin C per 14 ounces.
- 14 ounces of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- 14 ounces of Cooked Chopped Frozen Red Sweet Peppers have insufficient amounts of Vitamin B5
- Both Raw Valencia Oranges as well as Boiled Chopped Frozen Red Sweet Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Valencia Oranges vs Cooked Chopped Frozen Red Sweet Peppers:
- 14 ounces of Valencia Oranges have 5 times more Calcium, 1.4 times more Magnesium, 1.3 times more Phosphorus and 2.5 times more Potassium than Cooked Chopped Frozen Red Sweet Peppers.
- While 14 oz of Boiled Chopped Frozen Red Sweet Peppers contain 5.8 times more Iron and 4.2 times more Manganese than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Chopped Frozen Red Sweet Peppers contain similar levels of Copper and Water per 14 ounces.
- 14 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- 14 ounces of Cooked Chopped Frozen Red Sweet Peppers lack sufficient amounts of Calcium, Magnesium and Phosphorus
- Both Raw Valencia Oranges as well as Boiled Chopped Frozen Red Sweet Peppers lack sufficient amounts of Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Valencia Oranges have 3.6 times more Carbohydrate and 3.1 times more Fiber than Cooked Chopped Frozen Red Sweet Peppers.
- Both Raw Valencia Oranges as well as Boiled Chopped Frozen Red Sweet Peppers provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.