Lets compare vitamin content per 5 ounces of Whole Yellow Corn Flour vs Oranges:
Whole-grain Yellow Corn Flour has 2.8 times more Vitamin B1, 2 times more Vitamin B2, 6.7 times more Vitamin B3, 2.6 times more Vitamin B5, 6.2 times more Vitamin B6 and 2.3 times more Vitamin E than Raw Oranges.
While Raw Oranges contain more Vitamin C than Whole-grain Yellow Corn Flour.
Both Whole-grain Yellow Corn Flour and Raw Oranges have similar amounts of Vitamin A and Vitamin B9 per 5 oz.
Both Whole-grain Yellow Corn Flour as well as Raw Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 5 oz.
Comparing minerals per 5 ounces for Whole Yellow Corn Flour vs Oranges:
Whole-grain Yellow Corn Flour has 5.1 times more Copper, 23.8 times more Iron, 9.3 times more Magnesium, 18.4 times more Manganese, 19.4 times more Phosphorus, 1.7 times more Potassium, 30.8 times more Selenium and 24.7 times more Zinc than Raw Oranges.
While Raw Oranges contain 5.7 times more Calcium and 8 times more Water than Whole-grain Yellow Corn Flour.
Comparison of macro-nutrients per 5 ounces:
Whole-grain Yellow Corn Flour has 7.7 times more Energy, 32.2 times more Fat, 36.2 times more Saturated Fat, 7.6 times more Omega 3, 94.8 times more Omega 6, 6.5 times more Carbohydrate, 3 times more Fiber and 7.4 times more Protein than Raw Oranges.
While Raw Oranges contain 14.6 times more Sugars than Whole-grain Yellow Corn Flour.
Both Whole-grain Yellow Corn Flour as well as Raw Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.