Lets compare vitamin content per 100 grams of Pie crust, standard-type, frozen, ready-to-bake, enriched vs Navel Oranges:
Pie crust, standard-type, frozen, ready-to-bake, enriched has 4 times more Vitamin B1, 3.3 times more Vitamin B2, 6.4 times more Vitamin B3, 1.6 times more Vitamin B5, 2.1 times more Vitamin B9, 3.1 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A, 1.6 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, enriched.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched as well as Raw Navel 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 Navel Oranges:
Pie crust, standard-type, frozen, ready-to-bake, enriched has 1.9 times more Copper, 20 times more Iron, 1.4 times more Magnesium, 15.2 times more Manganese, 3.1 times more Phosphorus, more Selenium, 409 times more Sodium and 5.6 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 2.3 times more Calcium, 1.7 times more Potassium and 4.8 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 9.3 times more Energy, 173.8 times more Fat, 479.9 times more Saturated Fat, 13.6 times more Omega 3, 128.6 times more Omega 6, 3.9 times more Carbohydrate and 6.8 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 2.3 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 Navel Oranges have similar amounts of Fiber per 100 g.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched as well as Raw Navel Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.