Lets compare vitamin content per 14 ounces of Valencia Oranges vs Cake, pudding-type, white, enriched, dry mix:
Raw Valencia Oranges have more Vitamin A, 3.5 times more Vitamin B6 and more Vitamin C than Cake, pudding-type, white, enriched, dry mix.
While Cake, pudding-type, white, enriched, dry mix contains 3.2 times more Vitamin B1, 4.5 times more Vitamin B2, 8.9 times more Vitamin B3, 2.3 times more Vitamin B9 and more Vitamin B12 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cake, pudding-type, white, enriched, dry mix have similar amounts of Vitamin B5 per 14 oz.
Both Raw Valencia Oranges as well as Cake, pudding-type, white, enriched, dry mix have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Cake, pudding-type, white, enriched, dry mix:
Raw Valencia Oranges have 2.5 times more Potassium and 24.7 times more Water than Cake, pudding-type, white, enriched, dry mix.
While Cake, pudding-type, white, enriched, dry mix contains 1.9 times more Calcium, 1.5 times more Copper, 15.1 times more Iron, 12.1 times more Manganese, 16.3 times more Phosphorus, more Sodium and 4.2 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cake, pudding-type, white, enriched, dry mix have similar amounts of Magnesium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges have 3.6 times more Fiber than Cake, pudding-type, white, enriched, dry mix.
While Cake, pudding-type, white, enriched, dry mix contains 8.6 times more Energy, 31.7 times more Fat, 68.3 times more Saturated Fat, 4 times more Omega 3, 26.8 times more Omega 6, 6.8 times more Carbohydrate and 3.8 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Cake, pudding-type, white, enriched, dry mix have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.