Lets compare vitamin content per 100 grams of Pie crust, standard-type, prepared from recipe, baked vs Oranges:
Pie crust, standard-type, prepared from recipe, baked has 4.5 times more Vitamin B1, 6.9 times more Vitamin B2, 11.7 times more Vitamin B3, 2.2 times more Vitamin B9, 1.7 times more Vitamin E and more Vitamin K than Raw Oranges.
While Raw Oranges contain more Vitamin A, 1.4 times more Vitamin B5, 2.4 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked as well as Raw Oranges have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Pie crust, standard-type, prepared from recipe, baked vs Oranges:
Pie crust, standard-type, prepared from recipe, baked has 2 times more Copper, 28.9 times more Iron, 1.4 times more Magnesium, 17.2 times more Manganese, 4.8 times more Phosphorus, 42.2 times more Selenium, more Sodium and 6.3 times more Zinc than Raw Oranges.
While Raw Oranges contain 4 times more Calcium, 2.7 times more Potassium and 8.9 times more Water than Pie crust, standard-type, prepared from recipe, baked.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, prepared from recipe, baked has 11.2 times more Energy, 288.3 times more Fat, 574.8 times more Saturated Fat, 79.6 times more Omega 3, 475.8 times more Omega 6, 4 times more Carbohydrate and 6.8 times more Protein than Raw Oranges.
While Raw Oranges contain 55 times more Sugars and 1.4 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked as well as Raw Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.