Lets compare vitamin content per 14 ounces of Puff pastry, frozen, ready-to-bake vs Navel Oranges:
Puff pastry, frozen, ready-to-bake has 5.9 times more Vitamin B1, 5.5 times more Vitamin B2, 9.8 times more Vitamin B3, 2.3 times more Vitamin B9, 3.6 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A, more Vitamin B5, 3.8 times more Vitamin B6 and more Vitamin C than Puff pastry, frozen, ready-to-bake.
Both Puff pastry, frozen, ready-to-bake as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Puff pastry, frozen, ready-to-bake vs Navel Oranges:
Puff pastry, frozen, ready-to-bake has 2.9 times more Copper, 19.7 times more Iron, 1.5 times more Magnesium, 16.8 times more Manganese, 2.6 times more Phosphorus, more Selenium, 249 times more Sodium and 6.6 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 4.3 times more Calcium, 2.7 times more Potassium and 10.1 times more Water than Puff pastry, frozen, ready-to-bake.
Comparison of macro-nutrients per 14 ounces:
Puff pastry, frozen, ready-to-bake has 11.2 times more Energy, 254 times more Fat, 567.2 times more Saturated Fat, 27.7 times more Omega 3, 202 times more Omega 6, 3.6 times more Carbohydrate and 8 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 11.5 times more Sugars and 1.5 times more Fiber than Puff pastry, frozen, ready-to-bake.
Both Puff pastry, frozen, ready-to-bake as well as Raw Navel Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.