Lets compare vitamin content per 5 ounces of Cake, white, prepared from recipe with coconut frosting vs Navel Oranges:
Cake, white, prepared from recipe with coconut frosting has 1.9 times more Vitamin B1, 3.7 times more Vitamin B2, 2.5 times more Vitamin B3, more Vitamin B12, more Vitamin D and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 1.6 times more Vitamin B5, 2.7 times more Vitamin B6 and 591 times more Vitamin C than Cake, white, prepared from recipe with coconut frosting.
Both Cake, white, prepared from recipe with coconut frosting and Raw Navel Oranges have similar amounts of Vitamin A, Vitamin B9 and Vitamin E per 5 oz.
Comparing minerals per 5 ounces for Cake, white, prepared from recipe with coconut frosting vs Navel Oranges:
Cake, white, prepared from recipe with coconut frosting has 2.1 times more Calcium, 1.7 times more Copper, 8.9 times more Iron, 9.6 times more Manganese, 3 times more Phosphorus, more Selenium, 284 times more Sodium and 4.1 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 1.7 times more Potassium and 4.2 times more Water than Cake, white, prepared from recipe with coconut frosting.
Both Cake, white, prepared from recipe with coconut frosting and Raw Navel Oranges have similar amounts of Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cake, white, prepared from recipe with coconut frosting has 7.3 times more Energy, 68.7 times more Fat, 229.2 times more Saturated Fat, 15 times more Omega 3, 88.1 times more Omega 6, 5 times more Carbohydrate, 6.8 times more Sugars and 4.8 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 2.2 times more Fiber than Cake, white, prepared from recipe with coconut frosting.
Both Cake, white, prepared from recipe with coconut frosting as well as Raw Navel Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.