Lets compare vitamin content per 100 grams of Valencia Oranges vs Pie crust, deep dish, frozen, baked, made with enriched flour:
Raw Valencia Oranges have 1.6 times more Vitamin B6 than Pie crust, deep dish, frozen, baked, made with enriched flour.
While Pie crust, deep dish, frozen, baked, made with enriched flour contains 3 times more Vitamin B1, 3.3 times more Vitamin B2, 10.5 times more Vitamin B3, 1.6 times more Vitamin B5 and 2.4 times more Vitamin B9 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Pie crust, deep dish, frozen, baked, made with enriched flour have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Valencia Oranges vs Pie crust, deep dish, frozen, baked, made with enriched flour:
Raw Valencia Oranges have 1.7 times more Calcium, 1.7 times more Potassium and 10.5 times more Water than Pie crust, deep dish, frozen, baked, made with enriched flour.
While Pie crust, deep dish, frozen, baked, made with enriched flour contains 2.4 times more Copper, 27.4 times more Iron, 1.7 times more Magnesium, 23.2 times more Manganese, 4.5 times more Phosphorus, more Sodium and 8.7 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 100 grams:
Pie crust, deep dish, frozen, baked, made with enriched flour contains 10.6 times more Energy, 106.1 times more Fat, 253.2 times more Saturated Fat, 8.1 times more Omega 3, 84.4 times more Omega 6, 4.4 times more Carbohydrate and 5.9 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges and Pie crust, deep dish, frozen, baked, made with enriched flour have similar amounts of Fiber per 100 g.
Both Raw Valencia Oranges as well as Pie crust, deep dish, frozen, baked, made with enriched flour have insufficient amounts of Glucose and Sucrose in 100 g.