Lets compare vitamin content per 7 ounces of Navel Oranges vs Cooked Chopped Frozen Green Sweet Peppers:
Raw 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 Boiled Chopped Frozen Green Sweet Peppers.
While Boiled Chopped Frozen Green Sweet Peppers contain 2.5 times more Vitamin B3 and 1.4 times more Vitamin B6 than Raw Navel Oranges.
Both Raw Navel Oranges and Boiled Chopped Frozen Green Sweet Peppers have similar amounts of Vitamin A per 7 oz.
Both Raw Navel Oranges as well as Boiled Chopped Frozen Green Sweet Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Navel Oranges vs Cooked Chopped Frozen Green Sweet Peppers:
Raw 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 Boiled Chopped Frozen Green Sweet Peppers.
While Boiled Chopped Frozen Green Sweet Peppers contain 4 times more Iron and 3.3 times more Manganese than Raw Navel Oranges.
Both Raw Navel Oranges and Boiled Chopped Frozen Green Sweet Peppers have similar amounts of Copper and Water per 7 oz.
Both Raw Navel Oranges as well as Boiled Chopped Frozen Green Sweet Peppers have insufficient amounts of Selenium and Zinc in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Navel Oranges have 2.7 times more Energy, 3.2 times more Carbohydrate and 2.4 times more Fiber than Boiled Chopped Frozen Green Sweet Peppers.
Both Raw Navel Oranges and Boiled Chopped Frozen Green Sweet Peppers have similar amounts of Protein per 7 oz.
Both Raw Navel Oranges as well as Boiled Chopped Frozen Green Sweet Peppers have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.