Lets compare vitamin content per 1 pound of Oranges vs Carob flour:
Raw Oranges have 11 times more Vitamin A, 1.6 times more Vitamin B1, 5.3 times more Vitamin B5 and 266 times more Vitamin C than Carob flour.
While Carob flour contains 11.5 times more Vitamin B2, 6.7 times more Vitamin B3, 6.1 times more Vitamin B6 and 3.5 times more Vitamin E than Raw Oranges.
Both Raw Oranges and Carob flour have similar amounts of Vitamin B9 per 1 lb.
Both Raw Oranges as well as Carob flour have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 1 lb.
Comparing minerals per 1 pound for Oranges vs Carob flour:
Raw Oranges have 24.2 times more Water than Carob flour.
While Carob flour contains 8.7 times more Calcium, 12.7 times more Copper, 29.4 times more Iron, 5.4 times more Magnesium, 20.3 times more Manganese, 5.6 times more Phosphorus, 4.6 times more Potassium, 10.6 times more Selenium, more Sodium and 13.1 times more Zinc than Raw Oranges.
Comparison of macro-nutrients per 1 pound:
Carob flour contains 4.7 times more Energy, 11.8 times more Omega 6, 7.6 times more Carbohydrate, 5.2 times more Sugars, 16.6 times more Fiber and 4.9 times more Protein than Raw Oranges.
Both Raw Oranges as well as Carob flour have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 1 lb.