Lets compare vitamin content per 5 ounces of Whole Yellow Corn Flour vs Valencia Oranges:
Whole-grain Yellow Corn Flour has 2.8 times more Vitamin B1, 2 times more Vitamin B2, 6.9 times more Vitamin B3, 2.6 times more Vitamin B5 and 5.9 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.6 times more Vitamin B9 and more Vitamin C than Whole-grain Yellow Corn Flour.
Both Whole-grain Yellow Corn Flour and Raw Valencia Oranges have similar amounts of Vitamin A per 5 oz.
Both Whole-grain Yellow Corn Flour as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Whole Yellow Corn Flour vs Valencia Oranges:
Whole-grain Yellow Corn Flour has 6.2 times more Copper, 26.4 times more Iron, 9.3 times more Magnesium, 20 times more Manganese, 16 times more Phosphorus, 1.8 times more Potassium and 28.8 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 5.7 times more Calcium and 7.9 times more Water than Whole-grain Yellow Corn Flour.
Comparison of macro-nutrients per 5 ounces:
Whole-grain Yellow Corn Flour has 7.4 times more Energy, 12.9 times more Fat, 15.5 times more Saturated Fat, 3.3 times more Omega 3, 38.8 times more Omega 6, 6.5 times more Carbohydrate, 2.9 times more Fiber and 6.7 times more Protein than Raw Valencia Oranges.
Both Whole-grain Yellow Corn Flour as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.