Lets compare vitamin content per 14 ounces of Fuyu vs Navel Oranges:
Salted and Fermented Tofu has 2.3 times more Vitamin B1 and 2 times more Vitamin B2 than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A, 2 times more Vitamin B5 and 295.5 times more Vitamin C than Salted and Fermented Tofu.
Both Salted and Fermented Tofu and Raw Navel Oranges have similar amounts of Vitamin B3, Vitamin B6 and Vitamin B9 per 14 oz.
Both Salted and Fermented Tofu as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Fuyu vs Navel Oranges:
Salted and Fermented Tofu has 9.6 times more Copper, 15.2 times more Iron, 4.7 times more Magnesium, 40.5 times more Manganese, 3.2 times more Phosphorus, more Selenium, 2873 times more Sodium and 19.5 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 2.2 times more Potassium than Salted and Fermented Tofu.
Both Salted and Fermented Tofu and Raw Navel Oranges have similar amounts of Calcium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Salted and Fermented Tofu has 2.4 times more Energy, 53.3 times more Fat, 68.1 times more Saturated Fat, 59.3 times more Omega 3, 173.1 times more Omega 6 and 9.8 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 2.9 times more Carbohydrate than Salted and Fermented Tofu.
Both Salted and Fermented Tofu as well as Raw Navel Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.