Lets compare vitamin content per 5 ounces of Enriched White Wheat Flour for Cake vs Oranges:
Enriched Cake White Wheat Flour has 10.3 times more Vitamin B1, 10.8 times more Vitamin B2, 24.1 times more Vitamin B3, 1.8 times more Vitamin B5 and 6.2 times more Vitamin B9 than Raw Oranges.
While Raw Oranges contain more Vitamin A, 1.8 times more Vitamin B6, more Vitamin C and 9 times more Vitamin E than Enriched Cake White Wheat Flour.
Both Enriched Cake White Wheat Flour as well as Raw Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 5 oz.
Comparing minerals per 5 ounces for Enriched White Wheat Flour for Cake vs Oranges:
Enriched Cake White Wheat Flour has 3.1 times more Copper, 73.2 times more Iron, 1.6 times more Magnesium, 25.4 times more Manganese, 6.1 times more Phosphorus, 9.8 times more Selenium and 8.9 times more Zinc than Raw Oranges.
While Raw Oranges contain 2.9 times more Calcium, 1.7 times more Potassium and 6.9 times more Water than Enriched Cake White Wheat Flour.
Comparison of macro-nutrients per 5 ounces:
Enriched Cake White Wheat Flour has 7.7 times more Energy, 3.1 times more Omega 3, 19.8 times more Omega 6, 6.6 times more Carbohydrate and 8.7 times more Protein than Raw Oranges.
While Raw Oranges contain 30.2 times more Sugars and 1.4 times more Fiber than Enriched Cake White Wheat Flour.
Both Enriched Cake White Wheat Flour as well as Raw Oranges have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.