Lets compare vitamin content per 100 grams of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Navel Oranges:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 7.3 times more Vitamin B1, 6.2 times more Vitamin B2, 2.8 times more Vitamin B3, 1.6 times more Vitamin B5, 3.6 times more Vitamin B6 and 2.7 times more Vitamin B9 than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A and 84.4 times more Vitamin C than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Navel Oranges:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 49.6 times more Calcium, 30.2 times more Copper, 74.8 times more Iron, 16.5 times more Magnesium, 127.2 times more Manganese, 21 times more Phosphorus, more Selenium and 61.3 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 8.3 times more Potassium and 14.9 times more Water than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Comparison of macro-nutrients per 100 grams:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 9.6 times more Energy, 202.3 times more Fat, 258.1 times more Saturated Fat, 224.9 times more Omega 3, 656.7 times more Omega 6 and 57.6 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 1.5 times more Carbohydrate and 1.8 times more Fiber than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Raw Navel Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.