Lets compare vitamin content per 14 ounces of Valencia Oranges vs Boiled Skinless Apples:
Raw Valencia Oranges have 6 times more Vitamin A, 5.4 times more Vitamin B1, 3.3 times more Vitamin B2, 2.9 times more Vitamin B3, 5.4 times more Vitamin B5, 1.4 times more Vitamin B6, 39 times more Vitamin B9 and 242.5 times more Vitamin C than Boiled Raw Apples Without Skin.
Both Raw Valencia Oranges as well as Boiled Raw Apples Without Skin have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Boiled Skinless Apples:
Raw Valencia Oranges have 8 times more Calcium, 3.3 times more Magnesium, 2.1 times more Phosphorus and 2 times more Potassium than Boiled Raw Apples Without Skin.
While Boiled Raw Apples Without Skin contain 2.1 times more Iron and 5.1 times more Manganese than Raw Valencia Oranges.
Both Raw Valencia Oranges and Boiled Raw Apples Without Skin have similar amounts of Copper and Water per 14 oz.
Both Raw Valencia Oranges as well as Boiled Raw Apples Without Skin have insufficient amounts of Zinc in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges have 4 times more Protein than Boiled Raw Apples Without Skin.
Both Raw Valencia Oranges and Boiled Raw Apples Without Skin have similar amounts of Energy, Omega 3, Carbohydrate and Fiber per 14 oz.
Both Raw Valencia Oranges as well as Boiled Raw Apples Without Skin have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.