Lets compare vitamin content per 14 ounces of Oil Roasted Cashew Nuts with Salt vs Valencia Oranges:
Oil Roasted Cashew Nuts with Salt have 4.2 times more Vitamin B1, 5.5 times more Vitamin B2, 6.3 times more Vitamin B3, 3.5 times more Vitamin B5 and 5.1 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 1.6 times more Vitamin B9 and 161.7 times more Vitamin C than Oil Roasted Cashew Nuts with Salt.
Both Oil Roasted Cashew Nuts with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Oil Roasted Cashew Nuts with Salt vs Valencia Oranges:
Oil Roasted Cashew Nuts with Salt have 55.2 times more Copper, 67.2 times more Iron, 27.3 times more Magnesium, 72.5 times more Manganese, 31.2 times more Phosphorus, 3.5 times more Potassium, more Sodium and 89.2 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 36.9 times more Water than Oil Roasted Cashew Nuts with Salt.
Both Oil Roasted Cashew Nuts with Salt and Raw Valencia Oranges have similar amounts of Calcium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Oil Roasted Cashew Nuts with Salt have 11.9 times more Energy, 159.2 times more Fat, 242.2 times more Saturated Fat, 4.3 times more Omega 3, 192.7 times more Omega 6, 2.5 times more Carbohydrate, 1.3 times more Fiber and 16.2 times more Protein than Raw Valencia Oranges.
Both Oil Roasted Cashew Nuts with Salt as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.