Lets compare vitamin content per 5 ounces of Valencia Oranges vs Cake, white, prepared from recipe with coconut frosting:
Raw Valencia Oranges have 1.5 times more Vitamin B5, 2.2 times more Vitamin B6, 1.3 times more Vitamin B9 and 485 times more Vitamin C than Cake, white, prepared from recipe with coconut frosting.
While Cake, white, prepared from recipe with coconut frosting contains 1.5 times more Vitamin B1, 4.7 times more Vitamin B2, 3.9 times more Vitamin B3, more Vitamin B12 and more Vitamin D than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cake, white, prepared from recipe with coconut frosting have similar amounts of Vitamin A per 5 oz.
Comparing minerals per 5 ounces for Valencia Oranges vs Cake, white, prepared from recipe with coconut frosting:
Raw Valencia Oranges have 1.8 times more Potassium and 4.2 times more Water than Cake, white, prepared from recipe with coconut frosting.
While Cake, white, prepared from recipe with coconut frosting contains 2.3 times more Calcium, 1.8 times more Copper, 12.9 times more Iron, 12 times more Manganese, 4.1 times more Phosphorus, more Sodium and 5.5 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cake, white, prepared from recipe with coconut frosting have similar amounts of Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Valencia Oranges have 2.5 times more Fiber than Cake, white, prepared from recipe with coconut frosting.
While Cake, white, prepared from recipe with coconut frosting contains 7.3 times more Energy, 34.3 times more Fat, 111.3 times more Saturated Fat, 8.4 times more Omega 3, 46 times more Omega 6, 5.3 times more Carbohydrate and 4.2 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Cake, white, prepared from recipe with coconut frosting have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.