Lets compare vitamin content per 14 ounces of Pie crust, refrigerated, regular, unbaked vs Valencia Oranges:
Pie crust, refrigerated, regular, unbaked has 1.3 times more Vitamin B2, 4.2 times more Vitamin B3 and 1.2 times more Vitamin B5 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.3 times more Vitamin B1, 3.2 times more Vitamin B6 and 1.6 times more Vitamin B9 than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked 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, unbaked vs Valencia Oranges:
Pie crust, refrigerated, regular, unbaked has 1.2 times more Copper, 11.3 times more Iron, 7.9 times more Manganese, 2.6 times more Phosphorus, more Sodium and 3.3 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 4 times more Calcium, 2.5 times more Potassium and 4.5 times more Water than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked and Raw Valencia Oranges have similar amounts of Magnesium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pie crust, refrigerated, regular, unbaked has 9.1 times more Energy, 84.9 times more Fat, 274.2 times more Saturated Fat, 8.2 times more Omega 3, 68.1 times more Omega 6, 4.3 times more Carbohydrate and 2.9 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.4 times more Fiber than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked as well as Raw Valencia Oranges have insufficient amounts of Glucose and Sucrose in 14 oz.