Lets compare vitamin content per 100 grams of Valencia Oranges vs Pie crust, standard-type, dry mix:
Raw Valencia Oranges have more Vitamin A and more Vitamin C than Pie crust, standard-type, dry mix.
While Pie crust, standard-type, dry mix contains 4.5 times more Vitamin B1, 5.3 times more Vitamin B2, 10 times more Vitamin B3 and 2.7 times more Vitamin B9 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Pie crust, standard-type, dry mix have similar amounts of Vitamin B5 and Vitamin B6 per 100 g.
Both Raw Valencia Oranges as well as Pie crust, standard-type, dry mix have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Valencia Oranges vs Pie crust, standard-type, dry mix:
Raw Valencia Oranges have 2.8 times more Potassium and 11.4 times more Water than Pie crust, standard-type, dry mix.
While Pie crust, standard-type, dry mix contains 1.5 times more Calcium, 2 times more Copper, 24.7 times more Iron, 1.5 times more Magnesium, 13.7 times more Manganese, 5.1 times more Phosphorus, more Sodium and 6.7 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, dry mix contains 10.6 times more Energy, 104.7 times more Fat, 227.8 times more Saturated Fat, 12.4 times more Omega 3, 85.6 times more Omega 6, 4.4 times more Carbohydrate and 6.6 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Pie crust, standard-type, dry mix have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.