Lets compare vitamin content per 100 grams of Oranges vs Pie crust, standard-type, prepared from recipe, unbaked:
Raw Oranges have more Vitamin A, 1.6 times more Vitamin B5, 2.7 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, unbaked.
While Pie crust, standard-type, prepared from recipe, unbaked contains 4 times more Vitamin B1, 6.2 times more Vitamin B2, 10.4 times more Vitamin B3, 2.4 times more Vitamin B9, 1.6 times more Vitamin E and more Vitamin K than Raw Oranges.
Both Raw Oranges as well as Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Oranges vs Pie crust, standard-type, prepared from recipe, unbaked:
Raw Oranges have 4.4 times more Calcium, 3.1 times more Potassium and 4.4 times more Water than Pie crust, standard-type, prepared from recipe, unbaked.
While Pie crust, standard-type, prepared from recipe, unbaked contains 1.8 times more Copper, 25.7 times more Iron, 15.3 times more Manganese, 4.3 times more Phosphorus, 37.6 times more Selenium, more Sodium and 5.6 times more Zinc than Raw Oranges.
Both Raw Oranges and Pie crust, standard-type, prepared from recipe, unbaked have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Oranges have 62.3 times more Sugars than Pie crust, standard-type, prepared from recipe, unbaked.
While Pie crust, standard-type, prepared from recipe, unbaked contains 10 times more Energy, 256.7 times more Fat, 511.6 times more Saturated Fat, 70.9 times more Omega 3, 423.5 times more Omega 6, 3.6 times more Carbohydrate, 1.4 times more Fiber and 6.1 times more Protein than Raw Oranges.
Both Raw Oranges as well as Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.