Lets compare vitamin content per 14 ounces of Dry Roasted Cashew Nuts with Salt vs Valencia Oranges:
Dry Roasted Cashew Nuts with Salt have 2.3 times more Vitamin B1, 5 times more Vitamin B2, 5.1 times more Vitamin B3, 4.9 times more Vitamin B5, 4.1 times more Vitamin B6 and 1.8 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A and more Vitamin C than Dry Roasted Cashew Nuts with Salt.
Both Dry Roasted Cashew Nuts with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Dry Roasted Cashew Nuts with Salt vs Valencia Oranges:
Dry Roasted Cashew Nuts with Salt have 60 times more Copper, 66.7 times more Iron, 26 times more Magnesium, 35.9 times more Manganese, 28.8 times more Phosphorus, 3.2 times more Potassium, more Sodium and 93.3 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 50.8 times more Water than Dry Roasted Cashew Nuts with Salt.
Both Dry Roasted Cashew Nuts with Salt and Raw Valencia Oranges have similar amounts of Calcium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Dry Roasted Cashew Nuts with Salt have 11.7 times more Energy, 154.5 times more Fat, 261.6 times more Saturated Fat, 10.1 times more Omega 3, 174.1 times more Omega 6, 2.7 times more Carbohydrate and 14.7 times more Protein than Raw Valencia Oranges.
Both Dry Roasted Cashew Nuts with Salt and Raw Valencia Oranges have similar amounts of Fiber per 14 oz.
Both Dry Roasted Cashew Nuts with Salt as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.