Lets compare vitamin content per 7 ounces of Cooked Chopped Frozen Red Sweet Peppers vs Navel Oranges:
Boiled Chopped Frozen Red Sweet Peppers have 8 times more Vitamin A, 2.5 times more Vitamin B3, 1.4 times more Vitamin B6, 7.2 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 1.3 times more Vitamin B1, 1.6 times more Vitamin B2, 11.3 times more Vitamin B5, 3.4 times more Vitamin B9 and 1.4 times more Vitamin C than Boiled Chopped Frozen Red Sweet Peppers.
Both Boiled Chopped Frozen Red Sweet Peppers as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Chopped Frozen Red Sweet Peppers vs Navel Oranges:
Boiled Chopped Frozen Red Sweet Peppers have 4 times more Iron and 3.3 times more Manganese than Raw Navel Oranges.
While Raw Navel Oranges contain 5.4 times more Calcium, 1.6 times more Magnesium, 1.8 times more Phosphorus and 2.3 times more Potassium than Boiled Chopped Frozen Red Sweet Peppers.
Both Boiled Chopped Frozen Red Sweet Peppers and Raw Navel Oranges have similar amounts of Copper and Water per 7 oz.
Both Boiled Chopped Frozen Red Sweet Peppers as well as Raw Navel Oranges have insufficient amounts of Selenium and Zinc in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Navel Oranges contain 3.1 times more Energy, 3.8 times more Carbohydrate, 3 times more Sugars and 2.8 times more Fiber than Boiled Chopped Frozen Red Sweet Peppers.
Both Boiled Chopped Frozen Red Sweet Peppers and Raw Navel Oranges have similar amounts of Protein per 7 oz.
Both Boiled Chopped Frozen Red Sweet Peppers as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.