Lets compare vitamin content per 14 ounces of Valencia Oranges vs Carob flour:
Raw Valencia Oranges have 12 times more Vitamin A, 1.6 times more Vitamin B1, 5.3 times more Vitamin B5, 1.3 times more Vitamin B9 and 242.5 times more Vitamin C than Carob flour.
While Carob flour contains 11.5 times more Vitamin B2, 6.9 times more Vitamin B3 and 5.8 times more Vitamin B6 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Carob flour have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Carob flour:
Raw Valencia Oranges have 24.1 times more Water than Carob flour.
While Carob flour contains 8.7 times more Calcium, 15.4 times more Copper, 32.7 times more Iron, 5.4 times more Magnesium, 22.1 times more Manganese, 4.6 times more Phosphorus, 4.6 times more Potassium, more Sodium and 15.3 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges have 4 times more Omega 3 than Carob flour.
While Carob flour contains 4.5 times more Energy, 4.8 times more Omega 6, 7.5 times more Carbohydrate, 15.9 times more Fiber and 4.4 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Carob flour have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.