Lets compare vitamin content per 14 ounces of Oranges vs Puddings, tapioca, ready-to-eat, fat free:
Raw Oranges have more Vitamin A, 6.7 times more Vitamin B1, 2.8 times more Vitamin B3, 8.3 times more Vitamin B5, 3 times more Vitamin B6, 15 times more Vitamin B9, 177.3 times more Vitamin C and 18 times more Vitamin E than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 1.9 times more Vitamin B2 and more Vitamin B12 than Raw Oranges.
Both Raw Oranges as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Vitamin D and Vitamin K in 14 oz.
Comparing minerals per 14 ounces for Oranges vs Puddings, tapioca, ready-to-eat, fat free:
Raw Oranges have 2.5 times more Copper, 2 times more Magnesium, 2.3 times more Manganese and 2.6 times more Potassium than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 1.3 times more Calcium, 4.7 times more Phosphorus, more Sodium and 2.4 times more Zinc than Raw Oranges.
Both Raw Oranges and Puddings, tapioca, ready-to-eat, fat free have similar amounts of Iron and Water per 14 oz.
Both Raw Oranges as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Oranges have more Fiber than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 2 times more Energy, 1.8 times more Carbohydrate, 1.5 times more Sugars and 1.5 times more Protein than Raw Oranges.
Both Raw Oranges as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.