Lets compare vitamin content per 100 grams of Pie crust, standard-type, frozen, ready-to-bake, enriched vs Oranges:
Pie crust, standard-type, frozen, ready-to-bake, enriched has 3.2 times more Vitamin B1, 4.3 times more Vitamin B2, 9.6 times more Vitamin B3, 1.6 times more Vitamin B5, 2.3 times more Vitamin B9, 2.6 times more Vitamin E and more Vitamin K than Raw Oranges.
While Raw Oranges contain more Vitamin A and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, enriched.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched and Raw Oranges have similar amounts of Vitamin B6 per 100 g.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched as well as Raw Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Pie crust, standard-type, frozen, ready-to-bake, enriched vs Oranges:
Pie crust, standard-type, frozen, ready-to-bake, enriched has 1.7 times more Copper, 26 times more Iron, 1.5 times more Magnesium, 17.7 times more Manganese, 5.1 times more Phosphorus, 11.4 times more Selenium, more Sodium and 6.4 times more Zinc than Raw Oranges.
While Raw Oranges contain 2.1 times more Calcium, 1.9 times more Potassium and 4.9 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, frozen, ready-to-bake, enriched has 9.7 times more Energy, 217.3 times more Fat, 543.9 times more Saturated Fat, 17.4 times more Omega 3, 164.3 times more Omega 6, 4.1 times more Carbohydrate and 6.6 times more Protein than Raw Oranges.
While Raw Oranges contain 2.5 times more Sugars than Pie crust, standard-type, frozen, ready-to-bake, enriched.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched and Raw Oranges have similar amounts of Fiber per 100 g.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched as well as Raw Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.