Lets compare vitamin content per 14 ounces of Cooked Chopped Frozen Green Sweet Peppers vs Valencia Oranges:
Boiled Chopped Frozen Green Sweet Peppers have 1.3 times more Vitamin A, 3.9 times more Vitamin B3 and 1.7 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 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.
Both Boiled Chopped Frozen Green Sweet Peppers and Raw Valencia Oranges have similar amounts of Vitamin C per 14 oz.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Chopped Frozen Green Sweet Peppers vs Valencia Oranges:
Boiled Chopped Frozen Green Sweet Peppers have 5.8 times more Iron and 4.2 times more Manganese than Raw Valencia Oranges.
While Raw Valencia Oranges contain 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.
Both Boiled Chopped Frozen Green Sweet Peppers and Raw Valencia Oranges have similar amounts of Copper and Water per 14 oz.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Raw Valencia Oranges have insufficient amounts of Zinc in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges contain 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 Boiled Chopped Frozen Green Sweet Peppers and Raw Valencia Oranges have similar amounts of Protein per 14 oz.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.