Lets compare vitamin content per 14 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener vs Valencia Oranges:
Raw Valencia Oranges contain more Vitamin A, 4.4 times more Vitamin B1, 2.7 times more Vitamin B2, 12.5 times more Vitamin B3, 1.7 times more Vitamin B5, 1.7 times more Vitamin B6, 39 times more Vitamin B9 and more Vitamin C than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Ginger Root, Pickled, With Artificial Sweetener vs Valencia Oranges:
Canned Ginger Root, Pickled, With Artificial Sweetener has 1.9 times more Calcium, 3.1 times more Iron, 20.3 times more Manganese and more Sodium than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.1 times more Copper, 2.5 times more Magnesium, 8.5 times more Phosphorus and 5 times more Potassium than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener and Raw Valencia Oranges have similar amounts of Water per 14 oz.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Raw Valencia Oranges have insufficient amounts of Zinc in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges contain 2.5 times more Energy, 3.2 times more Omega 3, 2.5 times more Carbohydrate and 3.2 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener and Raw Valencia Oranges have similar amounts of Fiber per 14 oz.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.