Lets compare vitamin content per 5 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Valencia Oranges:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 2.9 times more Vitamin B1 and 2.2 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.3 times more Vitamin B9 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Comparing minerals per 5 ounces for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Valencia Oranges:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 3 times more Copper, 9.9 times more Iron, 4.2 times more Magnesium, 29.2 times more Manganese, 7.5 times more Phosphorus, more Sodium and 12.8 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.9 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Raw Valencia Oranges have similar amounts of Calcium and Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 5.2 times more Energy, 27.3 times more Fat, 3.4 times more Carbohydrate and 5.4 times more Protein than Raw Valencia Oranges.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Raw Valencia Oranges have similar amounts of Fiber per 5 oz.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour as well as Raw Valencia Oranges have insufficient amounts of Glucose and Sucrose in 5 oz.