Lets compare vitamin content per 1 pound of Pie crust, cookie-type, prepared from recipe, graham cracker, chilled vs Valencia Oranges:
Pie crust, cookie-type, prepared from recipe, graham cracker, chilled has 15.9 times more Vitamin A, 4.3 times more Vitamin B2 and 7.6 times more Vitamin B3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.8 times more Vitamin B6 and more Vitamin C than Pie crust, cookie-type, prepared from recipe, graham cracker, chilled.
Both Pie crust, cookie-type, prepared from recipe, graham cracker, chilled and Raw Valencia Oranges have similar amounts of Vitamin B1, Vitamin B5 and Vitamin B9 per 1 lb.
Both Pie crust, cookie-type, prepared from recipe, graham cracker, chilled as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Pie crust, cookie-type, prepared from recipe, graham cracker, chilled vs Valencia Oranges:
Pie crust, cookie-type, prepared from recipe, graham cracker, chilled has 3.3 times more Copper, 23.6 times more Iron, 1.8 times more Magnesium, 19.7 times more Manganese, 3.8 times more Phosphorus, more Sodium and 7.7 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2 times more Calcium, 2.1 times more Potassium and 14.2 times more Water than Pie crust, cookie-type, prepared from recipe, graham cracker, chilled.
Comparison of macro-nutrients per 1 pound:
Pie crust, cookie-type, prepared from recipe, graham cracker, chilled has 9.9 times more Energy, 81.3 times more Fat, 145.5 times more Saturated Fat, 18.4 times more Omega 3, 147.2 times more Omega 6, 5.4 times more Carbohydrate and 3.9 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.7 times more Fiber than Pie crust, cookie-type, prepared from recipe, graham cracker, chilled.
Both Pie crust, cookie-type, prepared from recipe, graham cracker, chilled as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.