Lets compare vitamin content per 100 grams of Pear nectar, canned, with added ascorbic acid vs Valencia Oranges:
Raw Valencia Oranges contain more Vitamin A, 43.5 times more Vitamin B1, 3.1 times more Vitamin B2, 2.1 times more Vitamin B3, 11.4 times more Vitamin B5, 4.5 times more Vitamin B6, 39 times more Vitamin B9 and 1.8 times more Vitamin C than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Pear nectar, canned, with added ascorbic acid vs Valencia Oranges:
Pear nectar, canned, with added ascorbic acid has 1.8 times more Copper, 2.9 times more Iron and 1.3 times more Manganese than Raw Valencia Oranges.
While Raw Valencia Oranges contain 8 times more Calcium, 3.3 times more Magnesium, 5.7 times more Phosphorus and 13.8 times more Potassium than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid and Raw Valencia Oranges have similar amounts of Water per 100 g.
Both Pear nectar, canned, with added ascorbic acid as well as Raw Valencia Oranges have insufficient amounts of Zinc in 100 g.
Comparison of macro-nutrients per 100 grams:
Pear nectar, canned, with added ascorbic acid has 1.2 times more Energy and 1.3 times more Carbohydrate than Raw Valencia Oranges.
While Raw Valencia Oranges contain 4.2 times more Fiber and 9.5 times more Protein than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.