Nutrient Comparison: Cooked Frozen Chopped Green Sweet Peppers with Salt VS Fresh Orange juice per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Chopped Green Sweet Peppers with Salt versus 14 oz of Fresh Orange juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt vs Fresh Orange juice:
- 14 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt have 2.7 times more Vitamin B3 and 2.7 times more Vitamin B6 than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 1.8 times more Vitamin B1, 8.3 times more Vitamin B5 and 3 times more Vitamin B9 than Boiled Chopped Frozen Green Sweet Peppers, drained with Salt.
- Both Cooked Frozen Chopped Green Sweet Peppers with Salt and Fresh Orange juice provide similar amounts of Vitamin B2 and Vitamin C per 14 ounces.
- 14 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt have insufficient amounts of Vitamin B5
- Both Boiled Chopped Frozen Green Sweet Peppers, drained with Salt as well as Raw Orange juice have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Chopped Green Sweet Peppers with Salt vs Fresh Orange juice:
- 14 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt have 2.6 times more Iron, 6.9 times more Manganese and 240 times more Sodium than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 1.6 times more Magnesium, 1.3 times more Phosphorus and 2.8 times more Potassium than Boiled Chopped Frozen Green Sweet Peppers, drained with Salt.
- Both Cooked Frozen Chopped Green Sweet Peppers with Salt and Fresh Orange juice contain similar levels of Copper and Water per 14 ounces.
- 14 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt lack sufficient amounts of Magnesium and Phosphorus
- 14 ounces of Fresh Orange juice lack sufficient amounts of Manganese
- Both Boiled Chopped Frozen Green Sweet Peppers, drained with Salt as well as Raw Orange juice lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt have 4.5 times more Fiber than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 3.1 times more Carbohydrate than Boiled Chopped Frozen Green Sweet Peppers, drained with Salt.
- 14 ounces of Fresh Orange juice provide inadequate amounts of Fiber
- Both Boiled Chopped Frozen Green Sweet Peppers, drained with Salt as well as Raw Orange juice provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.