Lets compare vitamin content per 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Valencia Oranges:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 2 times more Vitamin B3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 1.9 times more Vitamin B1, 4.9 times more Vitamin B5 and 242.5 times more Vitamin C than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Raw Valencia Oranges have similar amounts of Vitamin B2, Vitamin B6 and Vitamin B9 per 100 g.
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Valencia Oranges:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 2.8 times more Calcium, 4.2 times more Copper, 12.3 times more Iron, 2.7 times more Magnesium, 16.9 times more Manganese, 5.4 times more Phosphorus and 10.7 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.5 times more Potassium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Raw Valencia Oranges have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 1.2 times more Energy, 12.3 times more Fat, 15.2 times more Saturated Fat, 15.4 times more Omega 3, 41.7 times more Omega 6 and 6.9 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 10.1 times more Carbohydrate and 12.5 times more Fiber than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.