Lets compare vitamin content per 5 ounces of Valencia Oranges vs Peaches, dehydrated (low-moisture), sulfured, stewed:
Raw Valencia Oranges have 10.9 times more Vitamin B1, 13 times more Vitamin B9 and 7.1 times more Vitamin C than Peaches, dehydrated (low-moisture), sulfured, stewed.
While Peaches, dehydrated (low-moisture), sulfured, stewed contain 1.7 times more Vitamin A, 1.5 times more Vitamin B2, 7.4 times more Vitamin B3 and 1.4 times more Vitamin B5 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Peaches, dehydrated (low-moisture), sulfured, stewed have similar amounts of Vitamin B6 per 5 oz.
Both Raw Valencia Oranges as well as Peaches, dehydrated (low-moisture), sulfured, stewed have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Valencia Oranges vs Peaches, dehydrated (low-moisture), sulfured, stewed:
Raw Valencia Oranges have 2.5 times more Calcium and 1.4 times more Water than Peaches, dehydrated (low-moisture), sulfured, stewed.
While Peaches, dehydrated (low-moisture), sulfured, stewed contain 5.5 times more Copper, 25.1 times more Iron, 2.3 times more Magnesium, 7.4 times more Manganese, 3.9 times more Phosphorus, 3.1 times more Potassium and 5.3 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 5 ounces:
Raw Valencia Oranges have 3.2 times more Omega 3 than Peaches, dehydrated (low-moisture), sulfured, stewed.
While Peaches, dehydrated (low-moisture), sulfured, stewed contain 2.7 times more Energy, 4.5 times more Omega 6, 2.9 times more Carbohydrate and 1.9 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Peaches, dehydrated (low-moisture), sulfured, stewed have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.