Lets compare vitamin content per 5 ounces of Pie crust, refrigerated, regular, unbaked vs Oranges:
Pie crust, refrigerated, regular, unbaked has 1.3 times more Vitamin B2, 4.1 times more Vitamin B3 and 1.2 times more Vitamin B5 than Raw Oranges.
While Raw Oranges contain 1.3 times more Vitamin B1, 3 times more Vitamin B6 and 3.6 times more Vitamin E than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked and Raw Oranges have similar amounts of Vitamin B9 per 5 oz.
Both Pie crust, refrigerated, regular, unbaked as well as Raw Oranges have insufficient amounts of Vitamin B12 and Vitamin K in 5 oz.
Comparing minerals per 5 ounces for Pie crust, refrigerated, regular, unbaked vs Oranges:
Pie crust, refrigerated, regular, unbaked has 10.2 times more Iron, 7.2 times more Manganese, 3.2 times more Phosphorus, 8 times more Selenium, more Sodium and 2.9 times more Zinc than Raw Oranges.
While Raw Oranges contain 4 times more Calcium, 2.5 times more Potassium and 4.5 times more Water than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked and Raw Oranges have similar amounts of Copper and Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Pie crust, refrigerated, regular, unbaked has 9.5 times more Energy, 212.2 times more Fat, 639.7 times more Saturated Fat, 18.7 times more Omega 3, 166.6 times more Omega 6, 4.3 times more Carbohydrate and 3.2 times more Protein than Raw Oranges.
While Raw Oranges contain 1.3 times more Fiber than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked as well as Raw Oranges have insufficient amounts of Glucose and Sucrose in 5 oz.