Lets compare vitamin content per 14 ounces of Valencia Oranges vs Puddings, tapioca, ready-to-eat, fat free:
Raw Valencia Oranges have more Vitamin A, 6.7 times more Vitamin B1, 2.7 times more Vitamin B3, 8.3 times more Vitamin B5, 3.2 times more Vitamin B6, 19.5 times more Vitamin B9 and 161.7 times more Vitamin C 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 Valencia Oranges.
Both Raw Valencia Oranges as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Puddings, tapioca, ready-to-eat, fat free:
Raw Valencia Oranges have 2.1 times more Copper, 2 times more Magnesium, 2.1 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, 3.9 times more Phosphorus, more Sodium and 2.8 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Puddings, tapioca, ready-to-eat, fat free have similar amounts of Iron and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges have more Omega 3 and more Fiber than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 1.9 times more Energy, 1.8 times more Carbohydrate and 1.4 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.