Lets compare vitamin content per 14 ounces of Pie crust, deep dish, frozen, baked, made with enriched flour vs Valencia Oranges:
Pie crust, deep dish, frozen, baked, made with enriched flour has 3 times more Vitamin B1, 3.3 times more Vitamin B2, 10.5 times more Vitamin B3, 1.6 times more Vitamin B5 and 2.4 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.6 times more Vitamin B6 than Pie crust, deep dish, frozen, baked, made with enriched flour.
Both Pie crust, deep dish, frozen, baked, made with enriched flour as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Pie crust, deep dish, frozen, baked, made with enriched flour vs Valencia Oranges:
Pie crust, deep dish, frozen, baked, made with enriched flour has 2.4 times more Copper, 27.4 times more Iron, 1.7 times more Magnesium, 23.2 times more Manganese, 4.5 times more Phosphorus, more Sodium and 8.7 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.7 times more Calcium, 1.7 times more Potassium and 10.5 times more Water than Pie crust, deep dish, frozen, baked, made with enriched flour.
Comparison of macro-nutrients per 14 ounces:
Pie crust, deep dish, frozen, baked, made with enriched flour has 10.6 times more Energy, 106.1 times more Fat, 253.2 times more Saturated Fat, 8.1 times more Omega 3, 84.4 times more Omega 6, 4.4 times more Carbohydrate and 5.9 times more Protein than Raw Valencia Oranges.
Both Pie crust, deep dish, frozen, baked, made with enriched flour and Raw Valencia Oranges have similar amounts of Fiber per 14 oz.
Both Pie crust, deep dish, frozen, baked, made with enriched flour as well as Raw Valencia Oranges have insufficient amounts of Glucose and Sucrose in 14 oz.