Lets compare vitamin content per 1 kilogram of Cooked Chopped Frozen Green Sweet Peppers vs Oranges:
Boiled Chopped Frozen Green Sweet Peppers have 1.4 times more Vitamin A, 3.8 times more Vitamin B3 and 1.8 times more Vitamin B6 than Raw Oranges.
While Raw Oranges contain 1.7 times more Vitamin B1, 1.3 times more Vitamin B2, 10.9 times more Vitamin B5, 3 times more Vitamin B9 and 1.3 times more Vitamin C than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Raw Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Chopped Frozen Green Sweet Peppers vs Oranges:
Boiled Chopped Frozen Green Sweet Peppers have 5.2 times more Iron and 3.9 times more Manganese than Raw Oranges.
While Raw Oranges contain 5 times more Calcium, 1.4 times more Magnesium and 2.5 times more Potassium than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers and Raw Oranges have similar amounts of Copper, Phosphorus and Water per 1 kg.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Raw Oranges have insufficient amounts of Selenium and Zinc in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Oranges contain 2.6 times more Energy, 3 times more Carbohydrate and 2.7 times more Fiber than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers and Raw Oranges have similar amounts of Protein per 1 kg.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Raw Oranges have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.