Lets compare vitamin content per 14 ounces of Valencia Oranges vs Oat Flour:
Raw Valencia Oranges have more Vitamin A, 1.2 times more Vitamin B5, 1.2 times more Vitamin B9 and more Vitamin C than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 8 times more Vitamin B1, 3.1 times more Vitamin B2, 5.4 times more Vitamin B3 and 2 times more Vitamin B6 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Partially Debranned Oat Flour have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Oat Flour:
Raw Valencia Oranges have 10.1 times more Water than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 1.4 times more Calcium, 11.8 times more Copper, 44.4 times more Iron, 14.4 times more Magnesium, 174.7 times more Manganese, 26.6 times more Phosphorus, 2.1 times more Potassium, more Sodium and 53.3 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 14 ounces:
Partially Debranned Oat Flour contains 8.2 times more Energy, 30.4 times more Fat, 45.9 times more Saturated Fat, 9.1 times more Omega 3, 72.4 times more Omega 6, 5.5 times more Carbohydrate, 2.6 times more Fiber and 14.1 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Partially Debranned Oat Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.