Nutrient Comparison: Cooked Frozen Chopped Green Sweet Peppers with Salt VS Fresh Orange juice per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Frozen Chopped Green Sweet Peppers with Salt versus 1 kg of Fresh Orange juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Frozen Chopped Green Sweet Peppers with Salt vs Fresh Orange juice:
- 1 kilogram of Cooked Frozen Chopped Green Sweet Peppers with Salt has 2.7 times more Vitamin B3 and 2.7 times more Vitamin B6 than Fresh Orange juice.
- While 1 kg of Raw Orange juice contains 1.8 times more Vitamin B1, 8.3 times more Vitamin B5 and 3 times more Vitamin B9 than Boiled Chopped Frozen Green Sweet Peppers, drained with Salt.
- Both Cooked Frozen Chopped Green Sweet Peppers with Salt and Fresh Orange juice provide similar amounts of Vitamin B2 and Vitamin C per one kilogram.
- 1 kilogram of Cooked Frozen Chopped Green Sweet Peppers with Salt have insufficient amounts of Vitamin B5
- Both Boiled Chopped Frozen Green Sweet Peppers, drained with Salt as well as Raw Orange juice have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Frozen Chopped Green Sweet Peppers with Salt vs Fresh Orange juice:
- 1 kilogram of Cooked Frozen Chopped Green Sweet Peppers with Salt has 2.6 times more Iron, 6.9 times more Manganese and 240 times more Sodium than Fresh Orange juice.
- While 1 kg of Raw Orange juice contains 1.6 times more Magnesium, 1.3 times more Phosphorus and 2.8 times more Potassium than Boiled Chopped Frozen Green Sweet Peppers, drained with Salt.
- Both Cooked Frozen Chopped Green Sweet Peppers with Salt and Fresh Orange juice contain similar levels of Copper and Water per one kilogram.
- 1 kilogram of Cooked Frozen Chopped Green Sweet Peppers with Salt lack sufficient amounts of Magnesium and Phosphorus
- 1 kilogram of Fresh Orange juice lack sufficient amounts of Manganese
- Both Boiled Chopped Frozen Green Sweet Peppers, drained with Salt as well as Raw Orange juice lack sufficient amounts of Calcium, Selenium and Zinc in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Frozen Chopped Green Sweet Peppers with Salt has 4.5 times more Fiber than Fresh Orange juice.
- While 1 kg of Raw Orange juice contains 3.1 times more Carbohydrate than Boiled Chopped Frozen Green Sweet Peppers, drained with Salt.
- 1 kilogram of Fresh Orange juice provide inadequate amounts of Fiber
- Both Boiled Chopped Frozen Green Sweet Peppers, drained with Salt as well as Raw Orange juice provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in one kilogram.