Lets compare vitamin content per 14 ounces of Oranges vs Oat Flour:
Raw Oranges have more Vitamin A, 1.2 times more Vitamin B5 and more Vitamin C than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 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.
Both Raw Oranges and Partially Debranned Oat Flour have similar amounts of Vitamin B9 per 14 oz.
Both Raw Oranges as well as Partially Debranned Oat Flour have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Oranges vs Oat Flour:
Raw Oranges have 10.1 times more Water than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 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.
Comparison of macro-nutrients per 14 ounces:
Raw Oranges have 11.7 times more Sugars than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 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.
Both Raw Oranges as well as Partially Debranned Oat Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.