Lets compare vitamin content per 5 ounces of Roasted Soy Flour vs Valencia Oranges:
Roasted Full-fat Soy Flour has 4.7 times more Vitamin B1, 23.5 times more Vitamin B2, 12 times more Vitamin B3, 4.8 times more Vitamin B5, 5.6 times more Vitamin B6 and 5.8 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2 times more Vitamin A and more Vitamin C than Roasted Full-fat Soy Flour.
Both Roasted Full-fat Soy Flour as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Roasted Soy Flour vs Valencia Oranges:
Roasted Full-fat Soy Flour has 4.7 times more Calcium, 60 times more Copper, 64.7 times more Iron, 36.9 times more Magnesium, 90.3 times more Manganese, 28 times more Phosphorus, 11.4 times more Potassium and 59.7 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 22.7 times more Water than Roasted Full-fat Soy Flour.
Comparison of macro-nutrients per 5 ounces:
Roasted Full-fat Soy Flour has 9 times more Energy, 72.9 times more Fat, 90.3 times more Saturated Fat, 91.1 times more Omega 3, 247.3 times more Omega 6, 2.6 times more Carbohydrate, 3.9 times more Fiber and 36.6 times more Protein than Raw Valencia Oranges.
Both Roasted Full-fat Soy Flour as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.