Lets compare vitamin content per 14 ounces of Canned Hot Pickled Peppers vs Navel Oranges:
Canned Hot Pickled Peppers have 3.6 times more Vitamin A, 1.3 times more Vitamin B6, 6 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 1.8 times more Vitamin B1, 2.2 times more Vitamin B2, 1.3 times more Vitamin B5, 2.6 times more Vitamin B9 and 4.8 times more Vitamin C than Canned Hot Pickled Peppers.
Both Canned Hot Pickled Peppers and Raw Navel Oranges have similar amounts of Vitamin B3 per 14 oz.
Both Canned Hot Pickled Peppers as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Hot Pickled Peppers vs Navel Oranges:
Canned Hot Pickled Peppers have 1.4 times more Calcium, 2.5 times more Iron, 1.8 times more Manganese and 1430 times more Sodium than Raw Navel Oranges.
While Raw Navel Oranges contain 1.8 times more Magnesium, 1.8 times more Phosphorus and 1.5 times more Potassium than Canned Hot Pickled Peppers.
Both Canned Hot Pickled Peppers and Raw Navel Oranges have similar amounts of Copper and Water per 14 oz.
Both Canned Hot Pickled Peppers as well as Raw Navel Oranges have insufficient amounts of Selenium and Zinc in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Hot Pickled Peppers have 3.3 times more Omega 3 than Raw Navel Oranges.
While Raw Navel Oranges contain 2.2 times more Energy, 2.8 times more Carbohydrate, 5.3 times more Sugars and 2.4 times more Fructose than Canned Hot Pickled Peppers.
Both Canned Hot Pickled Peppers and Raw Navel Oranges have similar amounts of Fiber and Protein per 14 oz.
Both Canned Hot Pickled Peppers as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.