Lets compare vitamin content per 14 ounces of Leavening agents, baking powder, low-sodium vs Valencia Oranges:
Raw Valencia Oranges contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Leavening agents, baking powder, low-sodium vs Valencia Oranges:
Leavening agents, baking powder, low-sodium have 108.3 times more Calcium, 90.8 times more Iron, 2.9 times more Magnesium, 18.3 times more Manganese, 404.1 times more Phosphorus, 56.4 times more Potassium, more Sodium and 12 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.9 times more Copper and 13.9 times more Water than Leavening agents, baking powder, low-sodium.
Comparison of macro-nutrients per 14 ounces:
Leavening agents, baking powder, low-sodium have 2 times more Energy, 1.8 times more Omega 3 and 3.9 times more Carbohydrate than Raw Valencia Oranges.
While Raw Valencia Oranges contain 10.4 times more Protein than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium and Raw Valencia Oranges have similar amounts of Fiber per 14 oz.
Both Leavening agents, baking powder, low-sodium as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.