Lets compare vitamin content per 1 pound of Leavening agents, baking powder, double-acting, straight phosphate vs Valencia Oranges:
Raw Valencia Oranges contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Leavening agents, baking powder, double-acting, straight phosphate vs Valencia Oranges:
Leavening agents, baking powder, double-acting, straight phosphate have 184.1 times more Calcium, 125.2 times more Iron, 3.9 times more Magnesium, 583.4 times more Phosphorus and more Sodium than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.8 times more Copper, 1.6 times more Manganese, 35.8 times more Potassium and 21.6 times more Water than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Raw Valencia Oranges have insufficient amounts of Zinc in 1 lb.
Comparison of macro-nutrients per 1 pound:
Leavening agents, baking powder, double-acting, straight phosphate have 2 times more Carbohydrate than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Omega 3, 12.5 times more Fiber and 10.4 times more Protein than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate and Raw Valencia Oranges have similar amounts of Energy per 1 lb.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.