Lets compare vitamin content per 5 ounces of Valencia Oranges vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
Raw Valencia Oranges have more Vitamin A, 1.7 times more Vitamin B1, 4 times more Vitamin B2, 3.9 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 2 times more Vitamin B3 and more Vitamin B12 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Pie crust, standard-type, frozen, ready-to-bake, unenriched have similar amounts of Vitamin B5 and Vitamin B6 per 5 oz.
Comparing minerals per 5 ounces for Valencia Oranges vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
Raw Valencia Oranges have 2.2 times more Calcium, 1.8 times more Potassium and 4.1 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 1.8 times more Copper, 4.2 times more Iron, 1.6 times more Magnesium, 23.8 times more Manganese, 3.1 times more Phosphorus, more Sodium and 5 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 5 ounces:
Raw Valencia Oranges have 2.8 times more Fiber than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 9.3 times more Energy, 97.3 times more Fat, 124.5 times more Saturated Fat, 47.4 times more Omega 3, 232.1 times more Omega 6, 3.7 times more Carbohydrate and 3.8 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.