Lets compare vitamin content per 5 ounces of Fuyu vs Valencia Oranges:
Salted and Fermented Tofu has 1.8 times more Vitamin B1, 2.5 times more Vitamin B2, 1.4 times more Vitamin B3 and 1.4 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 1.9 times more Vitamin B5, 1.3 times more Vitamin B9 and 242.5 times more Vitamin C than Salted and Fermented Tofu.
Both Salted and Fermented Tofu as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Fuyu vs Valencia Oranges:
Salted and Fermented Tofu has 10.2 times more Copper, 22 times more Iron, 5.2 times more Magnesium, 51 times more Manganese, 4.3 times more Phosphorus, more Sodium and 26 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.4 times more Potassium than Salted and Fermented Tofu.
Both Salted and Fermented Tofu and Raw Valencia Oranges have similar amounts of Calcium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Salted and Fermented Tofu has 2.4 times more Energy, 26.7 times more Fat, 33.1 times more Saturated Fat, 33.4 times more Omega 3, 90.5 times more Omega 6 and 8.6 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.7 times more Carbohydrate than Salted and Fermented Tofu.
Both Salted and Fermented Tofu as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.