Lets compare vitamin content per 1 kilogram of Oranges vs Pie crust, standard-type, frozen, ready-to-bake, enriched, baked:
Raw Oranges have more Vitamin A, 1.3 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
While Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contains 3.4 times more Vitamin B1, 3.9 times more Vitamin B2, 12.2 times more Vitamin B3, 1.8 times more Vitamin B5, 2.3 times more Vitamin B9, 3 times more Vitamin E and more Vitamin K than Raw Oranges.
Both Raw Oranges as well as Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Oranges vs Pie crust, standard-type, frozen, ready-to-bake, enriched, baked:
Raw Oranges have 1.9 times more Calcium, 1.6 times more Potassium and 12.1 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
While Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contains 2.2 times more Copper, 28 times more Iron, 1.7 times more Magnesium, 5.9 times more Phosphorus, 13.6 times more Selenium, more Sodium and 7.3 times more Zinc than Raw Oranges.
Comparison of macro-nutrients per 1 kilogram:
Raw Oranges have 2.2 times more Sugars than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
While Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contains 10.8 times more Energy, 238.3 times more Fat, 618.5 times more Saturated Fat, 19.7 times more Omega 3, 184.5 times more Omega 6, 4.8 times more Carbohydrate, 1.4 times more Fiber and 6.9 times more Protein than Raw Oranges.
Both Raw Oranges as well as Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.