Lets compare vitamin content per 14 ounces of Oat Flour vs Valencia Oranges:
Partially Debranned Oat Flour has 8 times more Vitamin B1, 3.1 times more Vitamin B2, 5.4 times more Vitamin B3 and 2 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A and more Vitamin C than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Raw Valencia Oranges have similar amounts of Vitamin B5 and Vitamin B9 per 14 oz.
Both Partially Debranned Oat Flour as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Oat Flour vs Valencia Oranges:
Partially Debranned Oat Flour has 1.4 times more Calcium, 11.8 times more Copper, 44.4 times more Iron, 14.4 times more Magnesium, 174.7 times more Manganese, 26.6 times more Phosphorus, 2.1 times more Potassium, more Sodium and 53.3 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 10.1 times more Water than Partially Debranned Oat Flour.
Comparison of macro-nutrients per 14 ounces:
Partially Debranned Oat Flour has 8.2 times more Energy, 30.4 times more Fat, 45.9 times more Saturated Fat, 9.1 times more Omega 3, 72.4 times more Omega 6, 5.5 times more Carbohydrate, 2.6 times more Fiber and 14.1 times more Protein than Raw Valencia Oranges.
Both Partially Debranned Oat Flour as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.