Lets compare vitamin content per 100 grams of Navel Oranges vs Puddings, tapioca, ready-to-eat:
Raw Navel Oranges have more Vitamin A, 2.8 times more Vitamin B1, 6.5 times more Vitamin B3, 3.3 times more Vitamin B6, 11.3 times more Vitamin B9 and 197 times more Vitamin C than Puddings, tapioca, ready-to-eat.
While Puddings, tapioca, ready-to-eat contain 1.9 times more Vitamin B2 and more Vitamin B12 than Raw Navel Oranges.
Both Raw Navel Oranges and Puddings, tapioca, ready-to-eat have similar amounts of Vitamin B5 and Vitamin E per 100 g.
Both Raw Navel Oranges as well as Puddings, tapioca, ready-to-eat have insufficient amounts of Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Navel Oranges vs Puddings, tapioca, ready-to-eat:
Raw Navel Oranges have 2.2 times more Copper, 1.8 times more Magnesium, 2.6 times more Manganese and 1.8 times more Potassium than Puddings, tapioca, ready-to-eat.
While Puddings, tapioca, ready-to-eat contain 1.7 times more Calcium, 2.6 times more Phosphorus, 145 times more Sodium and 2.8 times more Zinc than Raw Navel Oranges.
Both Raw Navel Oranges and Puddings, tapioca, ready-to-eat have similar amounts of Iron and Water per 100 g.
Both Raw Navel Oranges as well as Puddings, tapioca, ready-to-eat have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Navel Oranges have more Fructose and more Fiber than Puddings, tapioca, ready-to-eat.
While Puddings, tapioca, ready-to-eat contain 2.7 times more Energy, 25.9 times more Fat, 56.6 times more Saturated Fat, 1.7 times more Carbohydrate, 1.8 times more Sugars and 2.1 times more Protein than Raw Navel Oranges.
Both Raw Navel Oranges as well as Puddings, tapioca, ready-to-eat have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.