Lets compare vitamin content per 1 pound of Pie crust, refrigerated, regular, unbaked vs Navel Oranges:
Pie crust, refrigerated, regular, unbaked has 2.7 times more Vitamin B3 than Raw Navel Oranges.
While Raw Navel Oranges contain 4 times more Vitamin B6, 1.4 times more Vitamin B9 and 3 times more Vitamin E than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked and Raw Navel Oranges have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B5 per 1 lb.
Both Pie crust, refrigerated, regular, unbaked as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin K in 1 lb.
Comparing minerals per 1 pound for Pie crust, refrigerated, regular, unbaked vs Navel Oranges:
Pie crust, refrigerated, regular, unbaked has 7.8 times more Iron, 6.2 times more Manganese, 2 times more Phosphorus, more Selenium, 409 times more Sodium and 2.5 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 4.3 times more Calcium, 1.4 times more Magnesium, 2.3 times more Potassium and 4.5 times more Water than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked and Raw Navel Oranges have similar amounts of Copper per 1 lb.
Comparison of macro-nutrients per 1 pound:
Pie crust, refrigerated, regular, unbaked has 9.1 times more Energy, 169.7 times more Fat, 564.5 times more Saturated Fat, 14.6 times more Omega 3, 130.3 times more Omega 6, 4.1 times more Carbohydrate and 3.3 times more Protein than Raw Navel Oranges.
Both Pie crust, refrigerated, regular, unbaked and Raw Navel Oranges have similar amounts of Fiber per 1 lb.
Both Pie crust, refrigerated, regular, unbaked as well as Raw Navel Oranges have insufficient amounts of Glucose and Sucrose in 1 lb.