Lets compare vitamin content per 100 grams of Leavening agents, baking powder, low-sodium vs Oranges:
Raw Oranges contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin E than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Raw Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Leavening agents, baking powder, low-sodium vs Oranges:
Leavening agents, baking powder, low-sodium have 108.3 times more Calcium, 81.7 times more Iron, 2.9 times more Magnesium, 16.8 times more Manganese, 490.6 times more Phosphorus, 55.8 times more Potassium, more Sodium and 10.3 times more Zinc than Raw Oranges.
While Raw Oranges contain 2.4 times more Copper and 14 times more Water than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Raw Oranges have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Leavening agents, baking powder, low-sodium have 2.1 times more Energy, 4.1 times more Omega 3 and 4 times more Carbohydrate than Raw Oranges.
While Raw Oranges contain more Sugars and 9.4 times more Protein than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium and Raw Oranges have similar amounts of Fiber per 100 g.
Both Leavening agents, baking powder, low-sodium as well as Raw Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.