Lets compare vitamin content per 14 ounces of Puddings, tapioca, ready-to-eat vs Navel Oranges:
Puddings, tapioca, ready-to-eat have 1.9 times more Vitamin B2 and more Vitamin B12 than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A, 2.8 times more Vitamin B1, 6.5 times more Vitamin B3, 3.3 times more Vitamin B6, 11.3 times more Vitamin B9 and 197 times more Vitamin C than Puddings, tapioca, ready-to-eat.
Both Puddings, tapioca, ready-to-eat and Raw Navel Oranges have similar amounts of Vitamin B5 and Vitamin E per 14 oz.
Both Puddings, tapioca, ready-to-eat as well as Raw Navel Oranges have insufficient amounts of Vitamin D and Vitamin K in 14 oz.
Comparing minerals per 14 ounces for Puddings, tapioca, ready-to-eat vs Navel Oranges:
Puddings, tapioca, ready-to-eat have 1.7 times more Calcium, 2.6 times more Phosphorus, 145 times more Sodium and 2.8 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 2.2 times more Copper, 1.8 times more Magnesium, 2.6 times more Manganese and 1.8 times more Potassium than Puddings, tapioca, ready-to-eat.
Both Puddings, tapioca, ready-to-eat and Raw Navel Oranges have similar amounts of Iron and Water per 14 oz.
Both Puddings, tapioca, ready-to-eat as well as Raw Navel Oranges have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Puddings, tapioca, ready-to-eat have 2.7 times more Energy, 25.9 times more Fat, 56.6 times more Saturated Fat, 1.7 times more Carbohydrate, 1.8 times more Sugars and 2.1 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain more Fructose and more Fiber than Puddings, tapioca, ready-to-eat.
Both Puddings, tapioca, ready-to-eat as well as Raw Navel Oranges have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.