Lets compare vitamin content per 7 ounces of Cake, white, prepared from recipe with coconut frosting vs Valencia Oranges:
Cake, white, prepared from recipe with coconut frosting has 1.5 times more Vitamin B1, 4.7 times more Vitamin B2, 3.9 times more Vitamin B3, more Vitamin B12 and more Vitamin D than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.5 times more Vitamin B5, 2.2 times more Vitamin B6, 1.3 times more Vitamin B9 and 485 times more Vitamin C than Cake, white, prepared from recipe with coconut frosting.
Both Cake, white, prepared from recipe with coconut frosting and Raw Valencia Oranges have similar amounts of Vitamin A per 7 oz.
Comparing minerals per 7 ounces for Cake, white, prepared from recipe with coconut frosting vs Valencia Oranges:
Cake, white, prepared from recipe with coconut frosting has 2.3 times more Calcium, 1.8 times more Copper, 12.9 times more Iron, 12 times more Manganese, 4.1 times more Phosphorus, more Sodium and 5.5 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.8 times more Potassium and 4.2 times more Water than Cake, white, prepared from recipe with coconut frosting.
Both Cake, white, prepared from recipe with coconut frosting and Raw Valencia Oranges have similar amounts of Magnesium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cake, white, prepared from recipe with coconut frosting has 7.3 times more Energy, 34.3 times more Fat, 111.3 times more Saturated Fat, 8.4 times more Omega 3, 46 times more Omega 6, 5.3 times more Carbohydrate and 4.2 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.5 times more Fiber than Cake, white, prepared from recipe with coconut frosting.
Both Cake, white, prepared from recipe with coconut frosting as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.