Lets compare vitamin content per 5 ounces of Low-fat Soy Flour vs Valencia Oranges:
Low-fat Soy Flour has 12.5 times more Vitamin B1, 7 times more Vitamin B2, 10.8 times more Vitamin B3, 6.2 times more Vitamin B5, 16.7 times more Vitamin B6 and 7.4 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 6 times more Vitamin A and more Vitamin C than Low-fat Soy Flour.
Both Low-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 Low-fat Soy Flour vs Valencia Oranges:
Low-fat Soy Flour has 7.1 times more Calcium, 43.2 times more Copper, 91.1 times more Iron, 28.5 times more Magnesium, 137 times more Manganese, 39.7 times more Phosphorus, 11.7 times more Potassium and 68.3 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 18.7 times more Water than Low-fat Soy Flour.
Comparison of macro-nutrients per 5 ounces:
Low-fat Soy Flour has 7.6 times more Energy, 29.7 times more Fat, 36.9 times more Saturated Fat, 34.7 times more Omega 3, 83.2 times more Omega 6, 2.6 times more Carbohydrate, 6.4 times more Fiber and 47.9 times more Protein than Raw Valencia Oranges.
Both Low-fat Soy Flour as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.