Lets compare vitamin content per 1 pound of Cooked Frozen Peas And Carrots with Salt vs Valencia Oranges:
Boiled Frozen Peas And Carrots, drained with Salt have 39.7 times more Vitamin A, 2.6 times more Vitamin B1, 1.6 times more Vitamin B2, 4.2 times more Vitamin B3 and 1.4 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.5 times more Vitamin B5, 1.5 times more Vitamin B9 and 6 times more Vitamin C than Boiled Frozen Peas And Carrots, drained with Salt.
Both Boiled Frozen Peas And Carrots, drained with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Frozen Peas And Carrots with Salt vs Valencia Oranges:
Boiled Frozen Peas And Carrots, drained with Salt have 2.1 times more Copper, 10.4 times more Iron, 1.6 times more Magnesium, 8.8 times more Manganese, 2.9 times more Phosphorus, more Sodium and 7.5 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.7 times more Calcium than Boiled Frozen Peas And Carrots, drained with Salt.
Both Boiled Frozen Peas And Carrots, drained with Salt and Raw Valencia Oranges have similar amounts of Potassium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Boiled Frozen Peas And Carrots, drained with Salt have 2.3 times more Omega 3, 1.2 times more Fiber and 3 times more Protein than Raw Valencia Oranges.
Both Boiled Frozen Peas And Carrots, drained with Salt and Raw Valencia Oranges have similar amounts of Energy and Carbohydrate per 1 lb.
Both Boiled Frozen Peas And Carrots, drained with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.