Lets compare vitamin content per 14 ounces of Oranges vs Pie crust, standard-type, prepared from recipe, baked:
Raw Oranges have more Vitamin A, 1.4 times more Vitamin B5, 2.4 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 4.5 times more Vitamin B1, 6.9 times more Vitamin B2, 11.7 times more Vitamin B3, 2.2 times more Vitamin B9, 1.7 times more Vitamin E and more Vitamin K than Raw Oranges.
Both Raw Oranges as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Oranges vs Pie crust, standard-type, prepared from recipe, baked:
Raw Oranges have 4 times more Calcium, 2.7 times more Potassium and 8.9 times more Water than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 2 times more Copper, 28.9 times more Iron, 1.4 times more Magnesium, 17.2 times more Manganese, 4.8 times more Phosphorus, 42.2 times more Selenium, more Sodium and 6.3 times more Zinc than Raw Oranges.
Comparison of macro-nutrients per 14 ounces:
Raw Oranges have 55 times more Sugars and 1.4 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 11.2 times more Energy, 288.3 times more Fat, 574.8 times more Saturated Fat, 79.6 times more Omega 3, 475.8 times more Omega 6, 4 times more Carbohydrate and 6.8 times more Protein than Raw Oranges.
Both Raw Oranges as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.