Lets compare vitamin content per 1 pound of Cooked Chopped Frozen Green Sweet Peppers vs Valencia Oranges:
Boiled Chopped Frozen Green Sweet Peppers have 1.3 times more Vitamin A, 3.9 times more Vitamin B3 and 1.7 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.7 times more Vitamin B1, 1.3 times more Vitamin B2, 10.9 times more Vitamin B5 and 3.9 times more Vitamin B9 than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers and Raw Valencia Oranges have similar amounts of Vitamin C per 1 lb.
Both Boiled Chopped Frozen Green Sweet Peppers 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 Chopped Frozen Green Sweet Peppers vs Valencia Oranges:
Boiled Chopped Frozen Green Sweet Peppers have 5.8 times more Iron and 4.2 times more Manganese than Raw Valencia Oranges.
While Raw Valencia Oranges contain 5 times more Calcium, 1.4 times more Magnesium, 1.3 times more Phosphorus and 2.5 times more Potassium than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers and Raw Valencia Oranges have similar amounts of Copper and Water per 1 lb.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Raw Valencia Oranges have insufficient amounts of Zinc in 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Valencia Oranges contain 2.7 times more Energy, 1.8 times more Omega 3, 3 times more Carbohydrate and 2.8 times more Fiber than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers and Raw Valencia Oranges have similar amounts of Protein per 1 lb.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.