Nutrient Comparison: Navel Oranges VS Cooked Chopped Frozen Red Sweet Peppers per 5 oz
Compare the macro and micronutrient content in 5 oz of Navel Oranges versus 5 oz of Cooked Chopped Frozen Red Sweet Peppers to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Navel Oranges vs Cooked Chopped Frozen Red Sweet Peppers:
- 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 Chopped Frozen Red Sweet Peppers.
- While 5 oz of Boiled Chopped Frozen Red Sweet Peppers contain 8 times more Vitamin A, 2.5 times more Vitamin B3, 1.4 times more Vitamin B6, 7.2 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
- 5 ounces of Navel Oranges have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- 5 ounces of Cooked Chopped Frozen Red Sweet Peppers have insufficient amounts of Vitamin B5
- Both Raw Navel Oranges as well as Boiled Chopped Frozen Red Sweet Peppers have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Navel Oranges vs Cooked Chopped Frozen Red Sweet Peppers:
- 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 Chopped Frozen Red Sweet Peppers.
- While 5 oz of Boiled Chopped Frozen Red Sweet Peppers contain 4 times more Iron and 3.3 times more Manganese than Raw Navel Oranges.
- Both Navel Oranges and Cooked Chopped Frozen Red Sweet Peppers 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 Chopped Frozen Red Sweet Peppers lack sufficient amounts of Calcium, Magnesium and Phosphorus
- Both Raw Navel Oranges as well as Boiled Chopped Frozen Red Sweet Peppers 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, 3 times more Sugars and 2.8 times more Fiber than Cooked Chopped Frozen Red Sweet Peppers.
- Both Raw Navel Oranges as well as Boiled Chopped Frozen Red Sweet Peppers provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in five ounces.