Lets compare vitamin content per 1 kilogram of Oranges vs Canned Ginger Root, Pickled, With Artificial Sweetener:
Raw Oranges have more Vitamin A, 4.4 times more Vitamin B1, 2.7 times more Vitamin B2, 12.8 times more Vitamin B3, 1.7 times more Vitamin B5, 1.6 times more Vitamin B6, 30 times more Vitamin B9 and more Vitamin C than Canned Ginger Root, Pickled, With Artificial Sweetener.
While Canned Ginger Root, Pickled, With Artificial Sweetener contains more Vitamin K than Raw Oranges.
Both Raw Oranges and Canned Ginger Root, Pickled, With Artificial Sweetener have similar amounts of Vitamin E per 1 kg.
Both Raw Oranges as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Oranges vs Canned Ginger Root, Pickled, With Artificial Sweetener:
Raw Oranges have 2.5 times more Copper, 2.5 times more Magnesium, 7 times more Phosphorus and 5 times more Potassium than Canned Ginger Root, Pickled, With Artificial Sweetener.
While Canned Ginger Root, Pickled, With Artificial Sweetener contains 1.9 times more Calcium, 2.8 times more Iron, 18.7 times more Manganese and more Sodium than Raw Oranges.
Both Raw Oranges and Canned Ginger Root, Pickled, With Artificial Sweetener have similar amounts of Water per 1 kg.
Both Raw Oranges as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Selenium and Zinc in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Oranges have 2.4 times more Energy, 2.4 times more Carbohydrate, more Sugars and 2.8 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Raw Oranges and Canned Ginger Root, Pickled, With Artificial Sweetener have similar amounts of Fiber per 1 kg.
Both Raw Oranges as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.