Lets compare vitamin content per 5 ounces of Oranges vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 2.9 times more Vitamin B1, 2.3 times more Vitamin B6 and 2.9 times more Vitamin E than Raw Oranges.
Both Raw Oranges and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Vitamin B9 per 5 oz.
Comparing minerals per 5 ounces for Oranges vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Raw Oranges have 1.9 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 2.5 times more Copper, 8.9 times more Iron, 4.2 times more Magnesium, 26.8 times more Manganese, 9.1 times more Phosphorus, 18.4 times more Selenium, more Sodium and 11 times more Zinc than Raw Oranges.
Both Raw Oranges and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Calcium and Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Oranges have 3.1 times more Sugars than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 5.5 times more Energy, 68.3 times more Fat, 3.4 times more Carbohydrate and 6 times more Protein than Raw Oranges.
Both Raw Oranges and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Fiber per 5 oz.
Both Raw Oranges as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have insufficient amounts of Glucose and Sucrose in 5 oz.