Lets compare vitamin content per 100 grams of Valencia Oranges vs Pie crust, refrigerated, regular, unbaked:
Raw Valencia Oranges have 1.3 times more Vitamin B1, 3.2 times more Vitamin B6 and 1.6 times more Vitamin B9 than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 1.3 times more Vitamin B2 and 4.2 times more Vitamin B3 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Pie crust, refrigerated, regular, unbaked have similar amounts of Vitamin B5 per 100 g.
Both Raw Valencia Oranges as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Valencia Oranges vs Pie crust, refrigerated, regular, unbaked:
Raw Valencia Oranges have 4 times more Calcium, 1.3 times more Magnesium, 2.5 times more Potassium and 4.5 times more Water than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 11.3 times more Iron, 7.9 times more Manganese, 2.6 times more Phosphorus, more Sodium and 3.3 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Pie crust, refrigerated, regular, unbaked have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Valencia Oranges have 1.4 times more Fiber than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 9.1 times more Energy, 84.9 times more Fat, 274.2 times more Saturated Fat, 8.2 times more Omega 3, 68.1 times more Omega 6, 4.3 times more Carbohydrate and 2.9 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Glucose and Sucrose in 100 g.