Nutrient Comparison: Cooked Frozen Chopped Green Sweet Peppers with Salt VS Valencia Oranges per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Chopped Green Sweet Peppers with Salt versus 5 oz of Valencia Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt vs Valencia Oranges:
- 5 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt have 3.9 times more Vitamin B3 and 1.7 times more Vitamin B6 than Valencia Oranges.
- While 5 oz of 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, drained with Salt.
- Both Cooked Frozen Chopped Green Sweet Peppers with Salt and Valencia Oranges provide similar amounts of Vitamin C per five ounces.
- 5 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt have insufficient amounts of Vitamin B5
- 5 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
- Both Boiled Chopped Frozen Green Sweet Peppers, drained with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Chopped Green Sweet Peppers with Salt vs Valencia Oranges:
- 5 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt have 5.8 times more Iron, 4.2 times more Manganese and more Sodium than Valencia Oranges.
- While 5 oz of 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, drained with Salt.
- Both Cooked Frozen Chopped Green Sweet Peppers with Salt and Valencia Oranges contain similar levels of Copper and Water per five ounces.
- 5 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt lack sufficient amounts of Calcium, Magnesium and Phosphorus
- 5 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- Both Boiled Chopped Frozen Green Sweet Peppers, drained with Salt as well as Raw Valencia Oranges lack sufficient amounts of Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Raw Valencia Oranges contain 3.6 times more Carbohydrate and 2.8 times more Fiber than Boiled Chopped Frozen Green Sweet Peppers, drained with Salt.
- Both Boiled Chopped Frozen Green Sweet Peppers, drained with Salt as well as Raw Valencia Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in five ounces.