Lets compare vitamin content per 5 ounces of Sauteed Red Sweet Peppers vs Valencia Oranges:
Sauteed Red Sweet Peppers have 11.5 times more Vitamin A, 2.7 times more Vitamin B2, 3.5 times more Vitamin B3, 5.8 times more Vitamin B6 and 3.4 times more Vitamin C than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.6 times more Vitamin B1 and 19.5 times more Vitamin B9 than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers and Raw Valencia Oranges have similar amounts of Vitamin B5 per 5 oz.
Both Sauteed Red Sweet Peppers as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Sauteed Red Sweet Peppers vs Valencia Oranges:
Sauteed Red Sweet Peppers have 5.2 times more Iron, 5 times more Manganese, 1.4 times more Phosphorus, more Sodium and 2.5 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 5.7 times more Calcium and 2.2 times more Copper than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers and Raw Valencia Oranges have similar amounts of Magnesium, Potassium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Sauteed Red Sweet Peppers have 2.7 times more Energy, 42.5 times more Fat, 44.5 times more Saturated Fat, 48.4 times more Omega 3 and 112.4 times more Omega 6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.8 times more Carbohydrate and 1.4 times more Fiber than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers and Raw Valencia Oranges have similar amounts of Protein per 5 oz.
Both Sauteed Red Sweet Peppers as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.