Lets compare vitamin content per 14 ounces of Pie crust, refrigerated, regular, baked vs Valencia Oranges:
Pie crust, refrigerated, regular, baked has 1.6 times more Vitamin B1 and 4.7 times more Vitamin B3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 3.2 times more Vitamin B6 than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Raw Valencia Oranges have similar amounts of Vitamin B2, Vitamin B5 and Vitamin B9 per 14 oz.
Both Pie crust, refrigerated, regular, baked as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Pie crust, refrigerated, regular, baked vs Valencia Oranges:
Pie crust, refrigerated, regular, baked has 1.4 times more Copper, 12.8 times more Iron, 9.1 times more Manganese, 3.1 times more Phosphorus, more Sodium and 3.7 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 3.3 times more Calcium, 2.2 times more Potassium and 10.8 times more Water than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Raw Valencia Oranges have similar amounts of Magnesium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pie crust, refrigerated, regular, baked has 10.3 times more Energy, 95.6 times more Fat, 316.8 times more Saturated Fat, 9.3 times more Omega 3, 77.8 times more Omega 6, 4.9 times more Carbohydrate and 3.3 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.8 times more Fiber than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Raw Valencia Oranges have insufficient amounts of Glucose and Sucrose in 14 oz.