Lets compare vitamin content per 5 ounces of Cooked Chopped Frozen Red Sweet Peppers vs Toasted Sunflower Seeds:
Boiled Chopped Frozen Red Sweet Peppers have more Vitamin A and 29.4 times more Vitamin C than Toasted Sunflower Seed Kernels no Salt.
While Toasted Sunflower Seed Kernels no Salt contain 6.4 times more Vitamin B1, 9.2 times more Vitamin B2, 3.9 times more Vitamin B3, 307 times more Vitamin B5, 7.5 times more Vitamin B6 and 23.8 times more Vitamin B9 than Boiled Chopped Frozen Red Sweet Peppers.
Both Boiled Chopped Frozen Red Sweet Peppers as well as Toasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Chopped Frozen Red Sweet Peppers vs Toasted Sunflower Seeds:
Boiled Chopped Frozen Red Sweet Peppers have 94.7 times more Water than Toasted Sunflower Seed Kernels no Salt.
While Toasted Sunflower Seed Kernels no Salt contain 7.1 times more Calcium, 41.7 times more Copper, 13.1 times more Iron, 18.4 times more Magnesium, 21.8 times more Manganese, 89.1 times more Phosphorus, 6.8 times more Potassium and 106 times more Zinc than Boiled Chopped Frozen Red Sweet Peppers.
Comparison of macro-nutrients per 5 ounces:
Toasted Sunflower Seed Kernels no Salt contain 38.7 times more Energy, 315.6 times more Fat, 220.5 times more Saturated Fat, 8.8 times more Omega 3, 415.4 times more Omega 6, 6.2 times more Carbohydrate, 14.4 times more Fiber and 18.1 times more Protein than Boiled Chopped Frozen Red Sweet Peppers.
Both Boiled Chopped Frozen Red Sweet Peppers as well as Toasted Sunflower Seed Kernels no Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.