Lets compare vitamin content per 1 kilogram of Oranges vs Pie crust, refrigerated, regular, unbaked:
Raw Oranges have 1.3 times more Vitamin B1, 3 times more Vitamin B6 and 3.6 times more Vitamin E than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 1.3 times more Vitamin B2 and 4.1 times more Vitamin B3 than Raw Oranges.
Both Raw Oranges and Pie crust, refrigerated, regular, unbaked have similar amounts of Vitamin B5 and Vitamin B9 per 1 kg.
Both Raw Oranges as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Vitamin B12 and Vitamin K in 1 kg.
Comparing minerals per 1 kilogram for Oranges vs Pie crust, refrigerated, regular, unbaked:
Raw Oranges have 4 times more Calcium, 1.3 times more Magnesium, 2.5 times more Potassium and 4.5 times more Water than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 10.2 times more Iron, 7.2 times more Manganese, 3.2 times more Phosphorus, 8 times more Selenium, more Sodium and 2.9 times more Zinc than Raw Oranges.
Both Raw Oranges and Pie crust, refrigerated, regular, unbaked have similar amounts of Copper per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Oranges have 1.3 times more Fiber than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 9.5 times more Energy, 212.2 times more Fat, 639.7 times more Saturated Fat, 18.7 times more Omega 3, 166.6 times more Omega 6, 4.3 times more Carbohydrate and 3.2 times more Protein than Raw Oranges.
Both Raw Oranges as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Glucose and Sucrose in 1 kg.