Lets compare vitamin content per 14 ounces of Baked Sweet Potato vs Valencia Oranges:
Sweet Potato Baked in skin, flesh only has 80.1 times more Vitamin A, 1.2 times more Vitamin B1, 2.7 times more Vitamin B2, 5.4 times more Vitamin B3, 3.5 times more Vitamin B5 and 4.5 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 6.5 times more Vitamin B9 and 2.5 times more Vitamin C than Sweet Potato Baked in skin, flesh only.
Both Sweet Potato Baked in skin, flesh only as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Sweet Potato vs Valencia Oranges:
Sweet Potato Baked in skin, flesh only has 4.4 times more Copper, 7.7 times more Iron, 2.7 times more Magnesium, 21.6 times more Manganese, 3.2 times more Phosphorus, 2.7 times more Potassium, more Sodium and 5.3 times more Zinc than Raw Valencia Oranges.
Both Sweet Potato Baked in skin, flesh only and Raw Valencia Oranges have similar amounts of Calcium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Sweet Potato Baked in skin, flesh only has 1.8 times more Energy, 1.7 times more Carbohydrate, 1.3 times more Fiber and 1.9 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.7 times more Omega 3 than Sweet Potato Baked in skin, flesh only.
Both Sweet Potato Baked in skin, flesh only as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.