Lets compare vitamin content per 100 grams of Valencia Oranges vs Leavening agents, baking powder, double-acting, straight phosphate:
Raw Valencia Oranges have more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Leavening agents, baking powder, double-acting, straight phosphate.
Both Raw Valencia Oranges as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Valencia Oranges vs Leavening agents, baking powder, double-acting, straight phosphate:
Raw Valencia Oranges have 2.8 times more Copper, 1.6 times more Manganese, 35.8 times more Potassium and 21.6 times more Water than Leavening agents, baking powder, double-acting, straight phosphate.
While Leavening agents, baking powder, double-acting, straight phosphate contain 184.1 times more Calcium, 125.2 times more Iron, 3.9 times more Magnesium, 583.4 times more Phosphorus and more Sodium than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Zinc in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Valencia Oranges have more Omega 3, 12.5 times more Fiber and 10.4 times more Protein than Leavening agents, baking powder, double-acting, straight phosphate.
While Leavening agents, baking powder, double-acting, straight phosphate contain 2 times more Carbohydrate than Raw Valencia Oranges.
Both Raw Valencia Oranges and Leavening agents, baking powder, double-acting, straight phosphate have similar amounts of Energy per 100 g.
Both Raw Valencia Oranges as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.