Nutrient Comparison: Navel Oranges VS Cooked Frozen Chopped Green Sweet Peppers with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Navel Oranges versus 5 oz of Cooked Frozen Chopped Green Sweet Peppers with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Navel Oranges vs Cooked Frozen Chopped Green Sweet Peppers with Salt:
- 5 ounces of Navel Oranges have 1.3 times more Vitamin B1, 1.6 times more Vitamin B2, 11.3 times more Vitamin B5, 3.4 times more Vitamin B9 and 1.4 times more Vitamin C than Cooked Frozen Chopped Green Sweet Peppers with Salt.
- While 5 oz of Boiled Chopped Frozen Green Sweet Peppers, drained with Salt contain 2.5 times more Vitamin B3 and 1.4 times more Vitamin B6 than Raw Navel Oranges.
- 5 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt have insufficient amounts of Vitamin B5
- Both Raw Navel Oranges as well as Boiled Chopped Frozen Green Sweet Peppers, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Navel Oranges vs Cooked Frozen Chopped Green Sweet Peppers with Salt:
- 5 ounces of Navel Oranges have 5.4 times more Calcium, 1.6 times more Magnesium, 1.8 times more Phosphorus and 2.3 times more Potassium than Cooked Frozen Chopped Green Sweet Peppers with Salt.
- While 5 oz of Boiled Chopped Frozen Green Sweet Peppers, drained with Salt contain 4 times more Iron, 3.3 times more Manganese and 240 times more Sodium than Raw Navel Oranges.
- Both Navel Oranges and Cooked Frozen Chopped Green Sweet Peppers with Salt contain similar levels of Copper and Water per five ounces.
- 5 ounces of Navel Oranges lack sufficient amounts of Iron and Manganese
- 5 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt lack sufficient amounts of Calcium, Magnesium and Phosphorus
- Both Raw Navel Oranges as well as Boiled Chopped Frozen Green Sweet Peppers, drained with Salt lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Navel Oranges have 3.8 times more Carbohydrate and 2.4 times more Fiber than Cooked Frozen Chopped Green Sweet Peppers with Salt.
- Both Raw Navel Oranges as well as Boiled Chopped Frozen Green Sweet Peppers, drained with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in five ounces.