Lets compare vitamin content per 1 kilogram of Valencia Oranges vs Pear nectar, canned, without added ascorbic acid:
Raw Valencia Oranges have more Vitamin A, 43.5 times more Vitamin B1, 3.1 times more Vitamin B2, 2.1 times more Vitamin B3, 11.4 times more Vitamin B5, 4.5 times more Vitamin B6, 39 times more Vitamin B9 and 44.1 times more Vitamin C than Pear nectar, canned, without added ascorbic acid.
Both Raw Valencia Oranges as well as Pear nectar, canned, without added ascorbic acid have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Valencia Oranges vs Pear nectar, canned, without added ascorbic acid:
Raw Valencia Oranges have 8 times more Calcium, 3.3 times more Magnesium, 5.7 times more Phosphorus and 13.8 times more Potassium than Pear nectar, canned, without added ascorbic acid.
While Pear nectar, canned, without added ascorbic acid contains 1.8 times more Copper, 2.9 times more Iron and 1.3 times more Manganese than Raw Valencia Oranges.
Both Raw Valencia Oranges and Pear nectar, canned, without added ascorbic acid have similar amounts of Water per 1 kg.
Both Raw Valencia Oranges as well as Pear nectar, canned, without added ascorbic acid have insufficient amounts of Zinc in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Valencia Oranges have more Omega 3, 4.2 times more Fiber and 9.5 times more Protein than Pear nectar, canned, without added ascorbic acid.
While Pear nectar, canned, without added ascorbic acid contains 1.3 times more Carbohydrate than Raw Valencia Oranges.
Both Raw Valencia Oranges and Pear nectar, canned, without added ascorbic acid have similar amounts of Energy per 1 kg.
Both Raw Valencia Oranges as well as Pear nectar, canned, without added ascorbic acid have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.