Lets compare vitamin content per 14 ounces of Oranges vs Puff pastry, frozen, ready-to-bake, baked:
Raw Oranges have more Vitamin A, more Vitamin B5, 3.2 times more Vitamin B6 and more Vitamin C than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 3.7 times more Vitamin B1, 6.5 times more Vitamin B2, 13.5 times more Vitamin B3, 1.8 times more Vitamin B9, 3.1 times more Vitamin E and more Vitamin K than Raw Oranges.
Both Raw Oranges as well as Puff pastry, frozen, ready-to-bake, baked have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Oranges vs Puff pastry, frozen, ready-to-bake, baked:
Raw Oranges have 4 times more Calcium, 2.9 times more Potassium and 11.7 times more Water than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 2.6 times more Copper, 26 times more Iron, 1.6 times more Magnesium, 19.8 times more Manganese, 4.3 times more Phosphorus, 49 times more Selenium, more Sodium and 7.7 times more Zinc than Raw Oranges.
Comparison of macro-nutrients per 14 ounces:
Raw Oranges have 12.5 times more Sugars and 1.6 times more Fiber than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 11.9 times more Energy, 320.8 times more Fat, 366.8 times more Saturated Fat, 369.7 times more Omega 3, 1091.1 times more Omega 6, 3.9 times more Carbohydrate and 7.9 times more Protein than Raw Oranges.
Both Raw Oranges as well as Puff pastry, frozen, ready-to-bake, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.