Lets compare vitamin content per 100 grams of Oranges vs Pie crust, standard-type, dry mix, prepared, baked:
Raw Oranges have more Vitamin A, 1.5 times more Vitamin B5 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 3.5 times more Vitamin B1, 4.7 times more Vitamin B2, 8.4 times more Vitamin B3 and 2.3 times more Vitamin B9 than Raw Oranges.
Both Raw Oranges and Pie crust, standard-type, dry mix, prepared, baked have similar amounts of Vitamin B6 per 100 g.
Both Raw Oranges as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Oranges vs Pie crust, standard-type, dry mix, prepared, baked:
Raw Oranges have 2.9 times more Potassium and 8.2 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 1.5 times more Calcium, 1.6 times more Copper, 21.5 times more Iron, 1.5 times more Magnesium, 12.2 times more Manganese, 6 times more Phosphorus, 44.2 times more Selenium, more Sodium and 5.6 times more Zinc than Raw Oranges.
Comparison of macro-nutrients per 100 grams:
Raw Oranges have 1.3 times more Fiber than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 10.7 times more Energy, 253.3 times more Fat, 514.1 times more Saturated Fat, 27.6 times more Omega 3, 203 times more Omega 6, 4.3 times more Carbohydrate and 7.1 times more Protein than Raw Oranges.
Both Raw Oranges as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.