Lets compare vitamin content per 14 ounces of Oat Flour vs Oranges:
Partially Debranned Oat Flour has 8 times more Vitamin B1, 3.1 times more Vitamin B2, 5.2 times more Vitamin B3, 2.1 times more Vitamin B6, 3.9 times more Vitamin E and more Vitamin K than Raw Oranges.
While Raw Oranges contain more Vitamin A and more Vitamin C than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Raw Oranges have similar amounts of Vitamin B5 and Vitamin B9 per 14 oz.
Both Partially Debranned Oat Flour as well as Raw Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Oat Flour vs Oranges:
Partially Debranned Oat Flour has 1.4 times more Calcium, 9.7 times more Copper, 40 times more Iron, 14.4 times more Magnesium, 160.8 times more Manganese, 32.3 times more Phosphorus, 2 times more Potassium, 68 times more Selenium, more Sodium and 45.7 times more Zinc than Raw Oranges.
While Raw Oranges contain 10.1 times more Water than Partially Debranned Oat Flour.
Comparison of macro-nutrients per 14 ounces:
Partially Debranned Oat Flour has 8.6 times more Energy, 76 times more Fat, 107.1 times more Saturated Fat, 20.7 times more Omega 3, 176.9 times more Omega 6, 5.6 times more Carbohydrate, 2.7 times more Fiber and 15.6 times more Protein than Raw Oranges.
While Raw Oranges contain 11.7 times more Sugars than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour as well as Raw Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.