Lets compare vitamin content per 1 kilogram of Cooked Chopped Frozen Green Sweet Peppers vs Navel Oranges:
Boiled Chopped Frozen Green Sweet Peppers have 1.3 times more Vitamin A, 2.5 times more Vitamin B3 and 1.4 times more Vitamin B6 than Raw Navel Oranges.
While Raw Navel Oranges contain 1.3 times more Vitamin B1, 1.6 times more Vitamin B2, 11.3 times more Vitamin B5, 3.4 times more Vitamin B9 and 1.4 times more Vitamin C than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Raw Navel 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 Navel Oranges:
Boiled Chopped Frozen Green Sweet Peppers have 4 times more Iron and 3.3 times more Manganese than Raw Navel Oranges.
While Raw Navel Oranges contain 5.4 times more Calcium, 1.6 times more Magnesium, 1.8 times more Phosphorus and 2.3 times more Potassium than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers and Raw Navel Oranges have similar amounts of Copper and Water per 1 kg.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Raw Navel Oranges have insufficient amounts of Selenium and Zinc in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Navel Oranges contain 2.7 times more Energy, 3.2 times more Carbohydrate and 2.4 times more Fiber than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers and Raw Navel Oranges have similar amounts of Protein per 1 kg.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.