Lets compare vitamin content per 5 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked vs Oranges:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 3.4 times more Vitamin B1, 3.9 times more Vitamin B2, 12.2 times more Vitamin B3, 1.8 times more Vitamin B5, 2.3 times more Vitamin B9, 3 times more Vitamin E and more Vitamin K than Raw Oranges.
While Raw Oranges contain more Vitamin A, 1.3 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked as well as Raw Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Pie crust, standard-type, frozen, ready-to-bake, enriched, baked vs Oranges:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 2.2 times more Copper, 28 times more Iron, 1.7 times more Magnesium, 5.9 times more Phosphorus, 13.6 times more Selenium, more Sodium and 7.3 times more Zinc than Raw Oranges.
While Raw Oranges contain 1.9 times more Calcium, 1.6 times more Potassium and 12.1 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
Comparison of macro-nutrients per 5 ounces:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 10.8 times more Energy, 238.3 times more Fat, 618.5 times more Saturated Fat, 19.7 times more Omega 3, 184.5 times more Omega 6, 4.8 times more Carbohydrate, 1.4 times more Fiber and 6.9 times more Protein than Raw Oranges.
While Raw Oranges contain 2.2 times more Sugars than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked as well as Raw Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.