Lets compare vitamin content per 1 kilogram of Oranges vs Bread, whole-wheat, prepared from recipe, toasted:
Raw Oranges have more Vitamin A and more Vitamin C than Bread, whole-wheat, prepared from recipe, toasted.
While Bread, whole-wheat, prepared from recipe, toasted contains 3.1 times more Vitamin B1, 5.6 times more Vitamin B2, 14 times more Vitamin B3, 1.4 times more Vitamin B5, 3.3 times more Vitamin B6, 2.2 times more Vitamin B9, 4.7 times more Vitamin E and more Vitamin K than Raw Oranges.
Both Raw Oranges as well as Bread, whole-wheat, prepared from recipe, toasted have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Oranges vs Bread, whole-wheat, prepared from recipe, toasted:
Raw Oranges have 3.3 times more Water than Bread, whole-wheat, prepared from recipe, toasted.
While Bread, whole-wheat, prepared from recipe, toasted contains 6.2 times more Copper, 34 times more Iron, 8.9 times more Magnesium, 82.7 times more Manganese, 14.6 times more Phosphorus, 1.9 times more Potassium, 85 times more Selenium, more Sodium and 23.6 times more Zinc than Raw Oranges.
Both Raw Oranges and Bread, whole-wheat, prepared from recipe, toasted have similar amounts of Calcium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Oranges have 2.2 times more Sugars than Bread, whole-wheat, prepared from recipe, toasted.
While Bread, whole-wheat, prepared from recipe, toasted contains 6.5 times more Energy, 49.2 times more Fat, 58.3 times more Saturated Fat, 49.9 times more Omega 3, 160 times more Omega 6, 4.8 times more Carbohydrate, 2.8 times more Fiber and 9.8 times more Protein than Raw Oranges.
Both Raw Oranges as well as Bread, whole-wheat, prepared from recipe, toasted have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.