Lets compare vitamin content per 1 kilogram of Apricot nectar, canned, with added ascorbic acid vs Valencia Oranges:
Apricot nectar, canned, with added ascorbic acid has 1.3 times more Vitamin A than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.5 times more Vitamin B1, 2.7 times more Vitamin B2, 1.8 times more Vitamin B3, 6.3 times more Vitamin B5, 1.7 times more Vitamin B6, 39 times more Vitamin B9 and 1.6 times more Vitamin C than Apricot nectar, canned, with added ascorbic acid.
Both Apricot nectar, canned, with added ascorbic acid as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Apricot nectar, canned, with added ascorbic acid vs Valencia Oranges:
Raw Valencia Oranges contain 3.6 times more Calcium, 1.9 times more Copper, 2 times more Magnesium, 1.3 times more Manganese, 3.4 times more Phosphorus and 2.7 times more Potassium than Apricot nectar, canned, with added ascorbic acid.
Both Apricot nectar, canned, with added ascorbic acid and Raw Valencia Oranges have similar amounts of Iron and Water per 1 kg.
Both Apricot nectar, canned, with added ascorbic acid as well as Raw Valencia Oranges have insufficient amounts of Zinc in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Valencia Oranges contain more Omega 3, 25 times more Fiber and 6.1 times more Protein than Apricot nectar, canned, with added ascorbic acid.
Both Apricot nectar, canned, with added ascorbic acid and Raw Valencia Oranges have similar amounts of Energy and Carbohydrate per 1 kg.
Both Apricot nectar, canned, with added ascorbic acid as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.