Lets compare vitamin content per 14 ounces of Valencia Oranges vs Puddings, vanilla, ready-to-eat:
Raw Valencia Oranges have 6 times more Vitamin A, 4.6 times more Vitamin B1, 4.8 times more Vitamin B3, 1.6 times more Vitamin B5, 3.3 times more Vitamin B6, 19.5 times more Vitamin B9 and 242.5 times more Vitamin C than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 1.8 times more Vitamin B2 and more Vitamin B12 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Puddings, vanilla, ready-to-eat:
Raw Valencia Oranges have 2.1 times more Copper, 2.5 times more Magnesium, 2.1 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 2.4 times more Phosphorus, more Sodium and 2.7 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Puddings, vanilla, ready-to-eat have similar amounts of Calcium and Iron per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges have more Omega 3 and more Fiber than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 2.7 times more Energy, 12.6 times more Fat, 29 times more Saturated Fat, 1.9 times more Carbohydrate and 1.4 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.