Lets compare vitamin content per 100 grams of Cooked Frozen Chopped Collards with Salt vs Valencia Oranges:
Boiled Chopped Frozen Collards, drained with Salt have 47.9 times more Vitamin A, 2.9 times more Vitamin B2, 2.3 times more Vitamin B3, 1.8 times more Vitamin B6 and 1.9 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.9 times more Vitamin B1, 2.2 times more Vitamin B5 and 1.8 times more Vitamin C than Boiled Chopped Frozen Collards, drained with Salt.
Both Boiled Chopped Frozen Collards, drained with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Frozen Chopped Collards with Salt vs Valencia Oranges:
Boiled Chopped Frozen Collards, drained with Salt have 5.3 times more Calcium, 1.5 times more Copper, 12.4 times more Iron, 3 times more Magnesium, 28.8 times more Manganese, 1.6 times more Phosphorus, 1.4 times more Potassium, more Sodium and 4.5 times more Zinc than Raw Valencia Oranges.
Both Boiled Chopped Frozen Collards, drained with Salt and Raw Valencia Oranges have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Chopped Frozen Collards, drained with Salt have 2.9 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.4 times more Energy and 1.7 times more Carbohydrate than Boiled Chopped Frozen Collards, drained with Salt.
Both Boiled Chopped Frozen Collards, drained with Salt and Raw Valencia Oranges have similar amounts of Fiber per 100 g.
Both Boiled Chopped Frozen Collards, drained with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.