Nutrient Comparison: Valencia Oranges VS Pie crust, refrigerated, regular, unbaked per 14 oz
Compare the macro and micronutrient content in 14 oz of Valencia Oranges versus 14 oz of Pie crust, refrigerated, regular, unbaked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Valencia Oranges vs Pie crust, refrigerated, regular, unbaked:
- 14 ounces of Valencia Oranges have 1.3 times more Vitamin B1, 3.2 times more Vitamin B6 and 1.6 times more Vitamin B9 than Pie crust, refrigerated, regular, unbaked.
- While 14 oz of Pie crust, refrigerated, regular, unbaked contain 1.3 times more Vitamin B2 and 4.2 times more Vitamin B3 than Raw Valencia Oranges.
- Both Valencia Oranges and Pie crust, refrigerated, regular, unbaked provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
- 14 ounces of Pie crust, refrigerated, regular, unbaked have insufficient amounts of Vitamin B6
- Both Raw Valencia Oranges as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Valencia Oranges vs Pie crust, refrigerated, regular, unbaked:
- 14 ounces of Valencia Oranges have 4 times more Calcium, 1.3 times more Magnesium, 2.5 times more Potassium and 4.5 times more Water than Pie crust, refrigerated, regular, unbaked.
- While 14 oz of Pie crust, refrigerated, regular, unbaked contain 11.3 times more Iron, 7.9 times more Manganese, 2.6 times more Phosphorus and more Sodium than Raw Valencia Oranges.
- Both Valencia Oranges and Pie crust, refrigerated, regular, unbaked contain similar levels of Copper per 14 ounces.
- 14 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- 14 ounces of Pie crust, refrigerated, regular, unbaked lack sufficient amounts of Calcium and Magnesium
- Both Raw Valencia Oranges as well as Pie crust, refrigerated, regular, unbaked lack sufficient amounts of Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Valencia Oranges have 1.4 times more Fiber than Pie crust, refrigerated, regular, unbaked.
- While 14 oz of Pie crust, refrigerated, regular, unbaked contain 9.1 times more Energy, 84.9 times more Fat, 274.2 times more Saturated Fat, 8.2 times more Omega 3, 68.1 times more Omega 6, 4.3 times more Carbohydrate and 2.9 times more Protein than Raw Valencia Oranges.
- 14 ounces of Valencia Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein