Lets compare vitamin content per 7 ounces of Valencia Oranges vs Cooked Chopped Frozen Red Sweet Peppers:
Raw Valencia Oranges have 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 Red Sweet Peppers.
While Boiled Chopped Frozen Red Sweet Peppers contain 8 times more Vitamin A, 3.9 times more Vitamin B3 and 1.7 times more Vitamin B6 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Boiled Chopped Frozen Red Sweet Peppers have similar amounts of Vitamin C per 7 oz.
Both Raw Valencia Oranges as well as Boiled Chopped Frozen Red Sweet Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Valencia Oranges vs Cooked Chopped Frozen Red Sweet Peppers:
Raw Valencia Oranges have 5 times more Calcium, 1.4 times more Magnesium, 1.3 times more Phosphorus and 2.5 times more Potassium than Boiled Chopped Frozen Red Sweet Peppers.
While Boiled Chopped Frozen Red Sweet Peppers contain 5.8 times more Iron and 4.2 times more Manganese than Raw Valencia Oranges.
Both Raw Valencia Oranges and Boiled Chopped Frozen Red Sweet Peppers have similar amounts of Copper and Water per 7 oz.
Both Raw Valencia Oranges as well as Boiled Chopped Frozen Red Sweet Peppers have insufficient amounts of Zinc in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Valencia Oranges have 3.1 times more Energy, 1.8 times more Omega 3, 3.6 times more Carbohydrate and 3.1 times more Fiber than Boiled Chopped Frozen Red Sweet Peppers.
Both Raw Valencia Oranges and Boiled Chopped Frozen Red Sweet Peppers have similar amounts of Protein per 7 oz.
Both Raw Valencia Oranges as well as Boiled Chopped Frozen Red Sweet Peppers have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.