Lets compare vitamin content per 1 pound of Boiled Green Sweet Peppers with Salt vs Valencia Oranges:
Boiled and Drained Green Sweet Peppers with Salt have 1.9 times more Vitamin A, 1.7 times more Vitamin B3, 3.7 times more Vitamin B6 and 1.5 times more Vitamin C than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.5 times more Vitamin B1, 1.3 times more Vitamin B2, 3.2 times more Vitamin B5 and 2.4 times more Vitamin B9 than Boiled and Drained Green Sweet Peppers with Salt.
Both Boiled and Drained Green Sweet Peppers 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 Boiled Green Sweet Peppers with Salt vs Valencia Oranges:
Boiled and Drained Green Sweet Peppers with Salt have 1.8 times more Copper, 5.1 times more Iron, 5 times more Manganese, more Sodium and 2 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 4.4 times more Calcium than Boiled and Drained Green Sweet Peppers with Salt.
Both Boiled and Drained Green Sweet Peppers with Salt and Raw Valencia Oranges have similar amounts of Magnesium, Phosphorus, Potassium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Valencia Oranges contain 1.9 times more Energy, 1.6 times more Omega 3, 1.9 times more Carbohydrate and 2.1 times more Fiber than Boiled and Drained Green Sweet Peppers with Salt.
Both Boiled and Drained Green Sweet Peppers with Salt and Raw Valencia Oranges have similar amounts of Protein per 1 lb.
Both Boiled and Drained Green Sweet Peppers with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.