Nutrient Comparison: Valencia Oranges VS Cooked Frozen Chopped Green Sweet Peppers with Salt per 1 kg
Compare the macro and micronutrient content in 1 kg of Valencia Oranges versus 1 kg of Cooked Frozen Chopped Green Sweet Peppers with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Valencia Oranges vs Cooked Frozen Chopped Green Sweet Peppers with Salt:
- 1 kilogram of Valencia Oranges has 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 Cooked Frozen Chopped Green Sweet Peppers with Salt.
- While 1 kg of Boiled Chopped Frozen Green Sweet Peppers, drained with Salt contains 3.9 times more Vitamin B3 and 1.7 times more Vitamin B6 than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Frozen Chopped Green Sweet Peppers with Salt provide similar amounts of Vitamin C per one kilogram.
- 1 kilogram of Valencia Oranges have insufficient amounts of Vitamin B3
- 1 kilogram of Cooked Frozen Chopped Green Sweet Peppers with Salt have insufficient amounts of Vitamin B5
- Both Raw Valencia Oranges as well as Boiled Chopped Frozen Green Sweet Peppers, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Valencia Oranges vs Cooked Frozen Chopped Green Sweet Peppers with Salt:
- 1 kilogram of Valencia Oranges has 5 times more Calcium, 1.4 times more Magnesium, 1.3 times more Phosphorus and 2.5 times more Potassium than Cooked Frozen Chopped Green Sweet Peppers with Salt.
- While 1 kg of Boiled Chopped Frozen Green Sweet Peppers, drained with Salt contains 5.8 times more Iron, 4.2 times more Manganese and more Sodium than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Frozen Chopped Green Sweet Peppers with Salt contain similar levels of Copper and Water per one kilogram.
- 1 kilogram of Valencia Oranges lack sufficient amounts of Iron and Manganese
- 1 kilogram of Cooked Frozen Chopped Green Sweet Peppers with Salt lack sufficient amounts of Calcium, Magnesium and Phosphorus
- Both Raw Valencia Oranges as well as Boiled Chopped Frozen Green Sweet Peppers, drained with Salt lack sufficient amounts of Zinc in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Valencia Oranges has 3.6 times more Carbohydrate and 2.8 times more Fiber than Cooked Frozen Chopped Green Sweet Peppers with Salt.
- Both Raw Valencia Oranges as well as Boiled Chopped Frozen Green Sweet Peppers, drained with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in one kilogram.