Lets compare vitamin content per 7 ounces of Whole Sorghum Flour vs Valencia Oranges:
Whole-grain Sorghum Flour has 3.8 times more Vitamin B1, 1.5 times more Vitamin B2, 16.4 times more Vitamin B3, 2.2 times more Vitamin B5 and 5.2 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 1.6 times more Vitamin B9 and 60.6 times more Vitamin C than Whole-grain Sorghum Flour.
Comparing minerals per 7 ounces for Whole Sorghum Flour vs Valencia Oranges:
Whole-grain Sorghum Flour has 6.8 times more Copper, 34.9 times more Iron, 12.3 times more Magnesium, 54.7 times more Manganese, 16.4 times more Phosphorus, 1.8 times more Potassium and 27.2 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 3.3 times more Calcium and 8.4 times more Water than Whole-grain Sorghum Flour.
Comparison of macro-nutrients per 7 ounces:
Whole-grain Sorghum Flour has 7.3 times more Energy, 11.1 times more Fat, 15.1 times more Saturated Fat, 3.8 times more Omega 3, 30.4 times more Omega 6, 6.4 times more Carbohydrate, 2.6 times more Fiber and 8.1 times more Protein than Raw Valencia Oranges.
Both Whole-grain Sorghum Flour as well as Raw Valencia Oranges have insufficient amounts of Glucose and Sucrose in 7 oz.