Lets compare vitamin content per 1 kilogram of Oranges vs Pear nectar, canned, without added ascorbic acid:
Raw Oranges have more Vitamin A, 43.5 times more Vitamin B1, 3.1 times more Vitamin B2, 2.2 times more Vitamin B3, 11.4 times more Vitamin B5, 4.3 times more Vitamin B6, 30 times more Vitamin B9, 48.4 times more Vitamin C and 3.6 times more Vitamin E than Pear nectar, canned, without added ascorbic acid.
While Pear nectar, canned, without added ascorbic acid contains more Vitamin K than Raw Oranges.
Both Raw Oranges as well as Pear nectar, canned, without added ascorbic acid have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Oranges vs Pear nectar, canned, without added ascorbic acid:
Raw Oranges have 8 times more Calcium, 3.3 times more Magnesium, 4.7 times more Phosphorus and 13.9 times more Potassium than Pear nectar, canned, without added ascorbic acid.
While Pear nectar, canned, without added ascorbic acid contains 1.5 times more Copper and 2.6 times more Iron than Raw Oranges.
Both Raw Oranges and Pear nectar, canned, without added ascorbic acid have similar amounts of Manganese and Water per 1 kg.
Both Raw Oranges as well as Pear nectar, canned, without added ascorbic acid have insufficient amounts of Selenium and Zinc in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Oranges have 4 times more Fiber and 8.5 times more Protein than Pear nectar, canned, without added ascorbic acid.
While Pear nectar, canned, without added ascorbic acid contains 1.3 times more Energy, 1.3 times more Carbohydrate and 1.6 times more Sugars than Raw Oranges.
Both Raw Oranges as well as Pear nectar, canned, without added ascorbic acid have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.