Lets compare vitamin content per 1 kilogram of Valencia Oranges vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Raw Valencia Oranges have 1.3 times more Vitamin B9 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 2.9 times more Vitamin B1 and 2.2 times more Vitamin B6 than Raw Valencia Oranges.
Comparing minerals per 1 kilogram for Valencia Oranges vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Raw Valencia Oranges have 1.9 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 3 times more Copper, 9.9 times more Iron, 4.2 times more Magnesium, 29.2 times more Manganese, 7.5 times more Phosphorus, more Sodium and 12.8 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Calcium and Potassium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 5.2 times more Energy, 27.3 times more Fat, 3.4 times more Carbohydrate and 5.4 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Fiber per 1 kg.
Both Raw Valencia Oranges as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have insufficient amounts of Glucose and Sucrose in 1 kg.