Lets compare vitamin content per 1 pound of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Valencia Oranges:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 5.7 times more Vitamin B1, 7.9 times more Vitamin B2, 4.3 times more Vitamin B3, 1.7 times more Vitamin B5, 4.5 times more Vitamin B6 and 2.4 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A and 69.3 times more Vitamin C than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Valencia Oranges:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 53.4 times more Calcium, 31.9 times more Copper, 108.1 times more Iron, 18.1 times more Magnesium, 160.4 times more Manganese, 28.4 times more Phosphorus and 81.7 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 9 times more Potassium and 14.9 times more Water than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Comparison of macro-nutrients per 1 pound:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 9.6 times more Energy, 101.1 times more Fat, 125.4 times more Saturated Fat, 126.5 times more Omega 3, 343.3 times more Omega 6 and 50.4 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.4 times more Carbohydrate and 2.1 times more Fiber than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.