Lets compare vitamin content per 1 kilogram of Pear nectar, canned, with added ascorbic acid vs Navel Oranges:
Raw Navel Oranges contain more Vitamin A, 34 times more Vitamin B1, 3.9 times more Vitamin B2, 3.3 times more Vitamin B3, 11.9 times more Vitamin B5, 5.6 times more Vitamin B6, 34 times more Vitamin B9 and 2.2 times more Vitamin C than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Pear nectar, canned, with added ascorbic acid vs Navel Oranges:
Pear nectar, canned, with added ascorbic acid has 1.7 times more Copper and 2 times more Iron than Raw Navel Oranges.
While Raw Navel Oranges contain 8.6 times more Calcium, 3.7 times more Magnesium, 7.7 times more Phosphorus and 12.8 times more Potassium than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid and Raw Navel Oranges have similar amounts of Manganese and Water per 1 kg.
Both Pear nectar, canned, with added ascorbic acid as well as Raw Navel Oranges have insufficient amounts of Selenium and Zinc in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Pear nectar, canned, with added ascorbic acid has 1.2 times more Energy, 1.3 times more Carbohydrate and 1.8 times more Sugars than Raw Navel Oranges.
While Raw Navel Oranges contain 3.7 times more Fiber and 8.3 times more Protein than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.