Lets compare vitamin content per 14 ounces of Oranges vs Puddings, vanilla, ready-to-eat:
Raw Oranges have 5.5 times more Vitamin A, 4.6 times more Vitamin B1, 4.9 times more Vitamin B3, 1.6 times more Vitamin B5, 3.2 times more Vitamin B6, 15 times more Vitamin B9 and 266 times more Vitamin C than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 1.8 times more Vitamin B2, more Vitamin B12 and 1.7 times more Vitamin E than Raw Oranges.
Both Raw Oranges as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Vitamin D and Vitamin K in 14 oz.
Comparing minerals per 14 ounces for Oranges vs Puddings, vanilla, ready-to-eat:
Raw Oranges have 2.5 times more Copper, 2.5 times more Magnesium, 2.3 times more Manganese, 2.8 times more Potassium and 1.2 times more Water than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 2.9 times more Phosphorus, more Sodium and 2.3 times more Zinc than Raw Oranges.
Both Raw Oranges and Puddings, vanilla, ready-to-eat have similar amounts of Calcium and Iron per 14 oz.
Both Raw Oranges as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Oranges have more Fiber than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 2.8 times more Energy, 31.5 times more Fat, 67.7 times more Saturated Fat, 1.9 times more Carbohydrate, 1.8 times more Sugars and 1.5 times more Protein than Raw Oranges.
Both Raw Oranges as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.