Lets compare vitamin content per 100 grams of Pear nectar, canned, without added ascorbic acid vs Navel Oranges:
Pear nectar, canned, without added ascorbic acid has more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A, 34 times more Vitamin B1, 3.9 times more Vitamin B2, 3.3 times more Vitamin B3, 11.9 times more Vitamin B5, 5.6 times more Vitamin B6, 34 times more Vitamin B9, 53.7 times more Vitamin C and 3 times more Vitamin E than Pear nectar, canned, without added ascorbic acid.
Both Pear nectar, canned, without added ascorbic acid as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Pear nectar, canned, without added ascorbic acid vs Navel Oranges:
Pear nectar, canned, without added ascorbic acid has 1.7 times more Copper and 2 times more Iron than Raw Navel Oranges.
While Raw Navel Oranges contain 8.6 times more Calcium, 3.7 times more Magnesium, 7.7 times more Phosphorus and 12.8 times more Potassium than Pear nectar, canned, without added ascorbic acid.
Both Pear nectar, canned, without added ascorbic acid and Raw Navel Oranges have similar amounts of Manganese and Water per 100 g.
Both Pear nectar, canned, without added ascorbic acid as well as Raw Navel Oranges have insufficient amounts of Selenium and Zinc in 100 g.
Comparison of macro-nutrients per 100 grams:
Pear nectar, canned, without added ascorbic acid has 1.2 times more Energy, 1.3 times more Carbohydrate and 1.8 times more Sugars than Raw Navel Oranges.
While Raw Navel Oranges contain 3.7 times more Fiber and 8.3 times more Protein than Pear nectar, canned, without added ascorbic acid.
Both Pear nectar, canned, without added ascorbic acid as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.