Lets compare vitamin content per 5 ounces of Navel Oranges vs Cooked Frozen Green Peas with Salt:
Raw Navel Oranges have 1.8 times more Vitamin B5, 6 times more Vitamin C and 5 times more Vitamin E than Boiled Frozen Green Peas, drained with Salt.
While Boiled Frozen Green Peas, drained with Salt contain 8.8 times more Vitamin A, 4.2 times more Vitamin B1, 2 times more Vitamin B2, 3.5 times more Vitamin B3, 1.4 times more Vitamin B6, 1.7 times more Vitamin B9 and more Vitamin K than Raw Navel Oranges.
Both Raw Navel Oranges as well as Boiled Frozen Green Peas, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Navel Oranges vs Cooked Frozen Green Peas with Salt:
Raw Navel Oranges have 1.8 times more Calcium and 1.5 times more Potassium than Boiled Frozen Green Peas, drained with Salt.
While Boiled Frozen Green Peas, drained with Salt contain 2.7 times more Copper, 11.7 times more Iron, 2 times more Magnesium, 9.6 times more Manganese, 3.3 times more Phosphorus, more Selenium, 323 times more Sodium and 8.4 times more Zinc than Raw Navel Oranges.
Both Raw Navel Oranges and Boiled Frozen Green Peas, drained with Salt have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Navel Oranges have 1.9 times more Sugars and 17.3 times more Fructose than Boiled Frozen Green Peas, drained with Salt.
While Boiled Frozen Green Peas, drained with Salt contain 1.6 times more Energy, 2.7 times more Omega 3, 2 times more Fiber and 5.7 times more Protein than Raw Navel Oranges.
Both Raw Navel Oranges and Boiled Frozen Green Peas, drained with Salt have similar amounts of Carbohydrate per 5 oz.
Both Raw Navel Oranges as well as Boiled Frozen Green Peas, drained with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.