Lets compare vitamin content per 1 kilogram of Bread, whole-wheat, prepared from recipe, toasted vs Valencia Oranges:
Bread, whole-wheat, prepared from recipe, toasted has 3.1 times more Vitamin B1, 5.6 times more Vitamin B2, 14.4 times more Vitamin B3, 1.4 times more Vitamin B5, 3.1 times more Vitamin B6 and 1.7 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A and more Vitamin C than Bread, whole-wheat, prepared from recipe, toasted.
Both Bread, whole-wheat, prepared from recipe, toasted as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Bread, whole-wheat, prepared from recipe, toasted vs Valencia Oranges:
Bread, whole-wheat, prepared from recipe, toasted has 7.5 times more Copper, 37.8 times more Iron, 8.9 times more Magnesium, 89.9 times more Manganese, 12.1 times more Phosphorus, 1.9 times more Potassium, more Sodium and 27.5 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 3.3 times more Water than Bread, whole-wheat, prepared from recipe, toasted.
Both Bread, whole-wheat, prepared from recipe, toasted and Raw Valencia Oranges have similar amounts of Calcium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Bread, whole-wheat, prepared from recipe, toasted has 6.2 times more Energy, 19.7 times more Fat, 25 times more Saturated Fat, 21.8 times more Omega 3, 65.5 times more Omega 6, 4.7 times more Carbohydrate, 2.7 times more Fiber and 8.8 times more Protein than Raw Valencia Oranges.
Both Bread, whole-wheat, prepared from recipe, toasted as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.