Lets compare vitamin content per 1 kilogram of Applesauce, canned, unsweetened, with added ascorbic acid vs Valencia Oranges:
Raw Valencia Oranges contain 12 times more Vitamin A, 3.3 times more Vitamin B1, 1.3 times more Vitamin B2, 3.3 times more Vitamin B3, 6.1 times more Vitamin B5, 2.3 times more Vitamin B6, 13 times more Vitamin B9 and 2.3 times more Vitamin C than Applesauce, canned, unsweetened, with added ascorbic acid.
Both Applesauce, canned, unsweetened, with added ascorbic acid as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Applesauce, canned, unsweetened, with added ascorbic acid vs Valencia Oranges:
Applesauce, canned, unsweetened, with added ascorbic acid has 2.6 times more Iron than Raw Valencia Oranges.
While Raw Valencia Oranges contain 10 times more Calcium, 1.4 times more Copper, 3.3 times more Magnesium, 3.4 times more Phosphorus and 2.4 times more Potassium than Applesauce, canned, unsweetened, with added ascorbic acid.
Both Applesauce, canned, unsweetened, with added ascorbic acid and Raw Valencia Oranges have similar amounts of Manganese and Water per 1 kg.
Both Applesauce, canned, unsweetened, with added ascorbic acid as well as Raw Valencia Oranges have insufficient amounts of Zinc in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Valencia Oranges contain 5.3 times more Omega 3, 2.3 times more Fiber and 6.1 times more Protein than Applesauce, canned, unsweetened, with added ascorbic acid.
Both Applesauce, canned, unsweetened, with added ascorbic acid and Raw Valencia Oranges have similar amounts of Energy and Carbohydrate per 1 kg.
Both Applesauce, canned, unsweetened, with added ascorbic acid as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.