Lets compare vitamin content per 14 ounces of Oranges vs Whole White Corn Flour:
Raw Oranges have more Vitamin A and more Vitamin C than Whole-grain White Corn Flour.
While Whole-grain White Corn Flour contains 2.8 times more Vitamin B1, 2 times more Vitamin B2, 6.7 times more Vitamin B3, 2.6 times more Vitamin B5, 6.2 times more Vitamin B6 and 2.3 times more Vitamin E than Raw Oranges.
Both Raw Oranges and Whole-grain White Corn Flour have similar amounts of Vitamin B9 per 14 oz.
Both Raw Oranges as well as Whole-grain White Corn Flour have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 14 oz.
Comparing minerals per 14 ounces for Oranges vs Whole White Corn Flour:
Raw Oranges have 5.7 times more Calcium and 8 times more Water than Whole-grain White Corn Flour.
While Whole-grain White Corn Flour contains 5.1 times more Copper, 23.8 times more Iron, 9.3 times more Magnesium, 18.4 times more Manganese, 19.4 times more Phosphorus, 1.7 times more Potassium, 30.8 times more Selenium and 24.7 times more Zinc than Raw Oranges.
Comparison of macro-nutrients per 14 ounces:
Raw Oranges have 14.6 times more Sugars than Whole-grain White Corn Flour.
While Whole-grain White Corn Flour contains 7.7 times more Energy, 32.2 times more Fat, 36.2 times more Saturated Fat, 7.6 times more Omega 3, 94.8 times more Omega 6, 6.5 times more Carbohydrate, 3 times more Fiber and 7.4 times more Protein than Raw Oranges.
Both Raw Oranges as well as Whole-grain White Corn Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.