Lets compare vitamin content per 1 pound of Cooked Frozen Green Peas with Salt vs Valencia Oranges:
Boiled Frozen Green Peas, drained with Salt have 8.8 times more Vitamin A, 3.3 times more Vitamin B1, 2.5 times more Vitamin B2, 5.4 times more Vitamin B3, 1.8 times more Vitamin B6 and 1.5 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.8 times more Vitamin B5 and 4.9 times more Vitamin C than Boiled Frozen Green Peas, drained with Salt.
Both Boiled Frozen Green Peas, drained with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Frozen Green Peas with Salt vs Valencia Oranges:
Boiled Frozen Green Peas, drained with Salt have 2.8 times more Copper, 16.9 times more Iron, 2.2 times more Magnesium, 12.1 times more Manganese, 4.5 times more Phosphorus, more Sodium and 11.2 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.7 times more Calcium and 1.6 times more Potassium than Boiled Frozen Green Peas, drained with Salt.
Both Boiled Frozen Green Peas, drained with Salt and Raw Valencia Oranges have similar amounts of Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Boiled Frozen Green Peas, drained with Salt have 1.6 times more Energy, 1.5 times more Omega 3, 1.8 times more Fiber and 5 times more Protein than Raw Valencia Oranges.
Both Boiled Frozen Green Peas, drained with Salt and Raw Valencia Oranges have similar amounts of Carbohydrate per 1 lb.
Both Boiled Frozen Green Peas, drained with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.