Lets compare vitamin content per 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Oranges:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 2 times more Vitamin B3 and more Vitamin B12 than Raw Oranges.
While Raw Oranges contain more Vitamin A, 1.7 times more Vitamin B1, 4 times more Vitamin B2, 3 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched and Raw Oranges have similar amounts of Vitamin B5 and Vitamin B6 per 14 oz.
Comparing minerals per 14 ounces for Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Oranges:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 1.5 times more Copper, 3.8 times more Iron, 1.6 times more Magnesium, 21.9 times more Manganese, 3.8 times more Phosphorus, more Sodium and 4.3 times more Zinc than Raw Oranges.
While Raw Oranges contain 2.2 times more Calcium, 1.8 times more Potassium and 4.1 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Comparison of macro-nutrients per 14 ounces:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 9.7 times more Energy, 243.3 times more Fat, 290.5 times more Saturated Fat, 108.4 times more Omega 3, 567.3 times more Omega 6, 3.8 times more Carbohydrate and 4.1 times more Protein than Raw Oranges.
While Raw Oranges contain 2.7 times more Fiber than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched as well as Raw Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.