Lets compare vitamin content per 14 ounces of Valencia Oranges vs Boiled Pigeon Peas with Salt:
Raw Valencia Oranges have more Vitamin A, 1.3 times more Vitamin B6 and more Vitamin C than Boiled Pigeon Peas with Salt.
While Boiled Pigeon Peas with Salt contain 1.7 times more Vitamin B1, 1.5 times more Vitamin B2, 2.9 times more Vitamin B3, 1.3 times more Vitamin B5 and 2.8 times more Vitamin B9 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Boiled Pigeon Peas with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Boiled Pigeon Peas with Salt:
Raw Valencia Oranges have 1.3 times more Water than Boiled Pigeon Peas with Salt.
While Boiled Pigeon Peas with Salt contain 7.3 times more Copper, 12.3 times more Iron, 4.6 times more Magnesium, 21.8 times more Manganese, 7 times more Phosphorus, 2.1 times more Potassium, more Sodium and 15 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Boiled Pigeon Peas with Salt have similar amounts of Calcium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges have 1.8 times more Omega 3 than Boiled Pigeon Peas with Salt.
While Boiled Pigeon Peas with Salt contain 2.5 times more Energy, 4.5 times more Omega 6, 2 times more Carbohydrate, 2.7 times more Fiber and 6.5 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Boiled Pigeon Peas with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.