Lets compare vitamin content per 5 ounces of Puff pastry, frozen, ready-to-bake, baked vs Valencia Oranges:
Puff pastry, frozen, ready-to-bake, baked has 3.7 times more Vitamin B1, 6.5 times more Vitamin B2, 13.9 times more Vitamin B3 and 1.4 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, more Vitamin B5, 3.3 times more Vitamin B6 and more Vitamin C than Puff pastry, frozen, ready-to-bake, baked.
Both Puff pastry, frozen, ready-to-bake, baked as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Puff pastry, frozen, ready-to-bake, baked vs Valencia Oranges:
Puff pastry, frozen, ready-to-bake, baked has 3.1 times more Copper, 28.9 times more Iron, 1.6 times more Magnesium, 21.5 times more Manganese, 3.5 times more Phosphorus, more Sodium and 9 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 4 times more Calcium, 2.9 times more Potassium and 11.7 times more Water than Puff pastry, frozen, ready-to-bake, baked.
Comparison of macro-nutrients per 5 ounces:
Puff pastry, frozen, ready-to-bake, baked has 11.4 times more Energy, 128.3 times more Fat, 157.2 times more Saturated Fat, 161.8 times more Omega 3, 446.4 times more Omega 6, 3.8 times more Carbohydrate and 7.1 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.7 times more Fiber than Puff pastry, frozen, ready-to-bake, baked.
Both Puff pastry, frozen, ready-to-bake, baked as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.