Lets compare vitamin content per 7 ounces of Oranges vs Pie crust, refrigerated, regular, baked:
Raw Oranges have 3 times more Vitamin B6 and 3.6 times more Vitamin E than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 1.6 times more Vitamin B1 and 4.6 times more Vitamin B3 than Raw Oranges.
Both Raw Oranges and Pie crust, refrigerated, regular, baked have similar amounts of Vitamin B2, Vitamin B5 and Vitamin B9 per 7 oz.
Both Raw Oranges as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 and Vitamin K in 7 oz.
Comparing minerals per 7 ounces for Oranges vs Pie crust, refrigerated, regular, baked:
Raw Oranges have 3.3 times more Calcium, 2.2 times more Potassium and 10.9 times more Water than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 11.5 times more Iron, 8.4 times more Manganese, 3.7 times more Phosphorus, 9 times more Selenium, more Sodium and 3.1 times more Zinc than Raw Oranges.
Both Raw Oranges and Pie crust, refrigerated, regular, baked have similar amounts of Copper and Magnesium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Oranges have 1.7 times more Fiber than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 10.8 times more Energy, 239.1 times more Fat, 739.1 times more Saturated Fat, 21.1 times more Omega 3, 190.2 times more Omega 6, 5 times more Carbohydrate and 3.6 times more Protein than Raw Oranges.
Both Raw Oranges as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Glucose and Sucrose in 7 oz.