Lets compare vitamin content per 14 ounces of Pie crust, standard-type, dry mix vs Valencia Oranges:
Pie crust, standard-type, dry mix has 4.5 times more Vitamin B1, 5.3 times more Vitamin B2, 10 times more Vitamin B3 and 2.7 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A and more Vitamin C than Pie crust, standard-type, dry mix.
Both Pie crust, standard-type, dry mix and Raw Valencia Oranges have similar amounts of Vitamin B5 and Vitamin B6 per 14 oz.
Both Pie crust, standard-type, dry mix as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Pie crust, standard-type, dry mix vs Valencia Oranges:
Pie crust, standard-type, dry mix has 1.5 times more Calcium, 2 times more Copper, 24.7 times more Iron, 1.5 times more Magnesium, 13.7 times more Manganese, 5.1 times more Phosphorus, more Sodium and 6.7 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.8 times more Potassium and 11.4 times more Water than Pie crust, standard-type, dry mix.
Comparison of macro-nutrients per 14 ounces:
Pie crust, standard-type, dry mix has 10.6 times more Energy, 104.7 times more Fat, 227.8 times more Saturated Fat, 12.4 times more Omega 3, 85.6 times more Omega 6, 4.4 times more Carbohydrate and 6.6 times more Protein than Raw Valencia Oranges.
Both Pie crust, standard-type, dry mix as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.