Lets compare vitamin content per 14 ounces of Baked Potato Skin vs Valencia Oranges:
Baked Potato Skin has 1.4 times more Vitamin B1, 2.7 times more Vitamin B2, 11.2 times more Vitamin B3, 3.4 times more Vitamin B5 and 9.7 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 12 times more Vitamin A, 1.8 times more Vitamin B9 and 3.6 times more Vitamin C than Baked Potato Skin.
Both Baked Potato Skin as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Potato Skin vs Valencia Oranges:
Baked Potato Skin has 22.1 times more Copper, 78.2 times more Iron, 4.3 times more Magnesium, 26.8 times more Manganese, 5.9 times more Phosphorus, 3.2 times more Potassium, more Sodium and 8.2 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.8 times more Water than Baked Potato Skin.
Both Baked Potato Skin and Raw Valencia Oranges have similar amounts of Calcium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Potato Skin has 4 times more Energy, 3.9 times more Carbohydrate, 3.2 times more Fiber and 4.1 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.6 times more Omega 3 than Baked Potato Skin.
Both Baked Potato Skin as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.