Lets compare vitamin content per 100 grams of Sauteed Green Sweet Peppers vs Navel Oranges:
Sauteed Green Sweet Peppers have 1.4 times more Vitamin B3, 2.5 times more Vitamin B6, 3 times more Vitamin C, 9.3 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 1.6 times more Vitamin B1, 2.4 times more Vitamin B5 and 17 times more Vitamin B9 than Sauteed Green Sweet Peppers.
Both Sauteed Green Sweet Peppers and Raw Navel Oranges have similar amounts of Vitamin A and Vitamin B2 per 100 g.
Both Sauteed Green Sweet Peppers as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Sauteed Green Sweet Peppers vs Navel Oranges:
Sauteed Green Sweet Peppers have 2.3 times more Iron, 2.1 times more Manganese, more Selenium and 17 times more Sodium than Raw Navel Oranges.
While Raw Navel Oranges contain 5.4 times more Calcium, 2.3 times more Copper, 1.4 times more Magnesium and 1.5 times more Phosphorus than Sauteed Green Sweet Peppers.
Both Sauteed Green Sweet Peppers and Raw Navel Oranges have similar amounts of Potassium and Water per 100 g.
Both Sauteed Green Sweet Peppers as well as Raw Navel Oranges have insufficient amounts of Zinc in 100 g.
Comparison of macro-nutrients per 100 grams:
Sauteed Green Sweet Peppers have 2.4 times more Energy, 79 times more Fat, 93.5 times more Saturated Fat, 85.6 times more Omega 3 and 223 times more Omega 6 than Raw Navel Oranges.
While Raw Navel Oranges contain 3 times more Carbohydrate, 3.9 times more Sugars and 2.1 times more Fructose than Sauteed Green Sweet Peppers.
Both Sauteed Green Sweet Peppers and Raw Navel Oranges have similar amounts of Fiber and Protein per 100 g.
Both Sauteed Green Sweet Peppers as well as Raw Navel Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.