Lets compare vitamin content per 1 kilogram of Bread, whole-wheat, prepared from recipe, toasted vs Navel Oranges:
Bread, whole-wheat, prepared from recipe, toasted has 3.9 times more Vitamin B1, 4.4 times more Vitamin B2, 9.3 times more Vitamin B3, 1.3 times more Vitamin B5, 2.5 times more Vitamin B6, 2 times more Vitamin B9, 5.6 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A and more Vitamin C than Bread, whole-wheat, prepared from recipe, toasted.
Both Bread, whole-wheat, prepared from recipe, toasted as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Bread, whole-wheat, prepared from recipe, toasted vs Navel Oranges:
Bread, whole-wheat, prepared from recipe, toasted has 7.1 times more Copper, 26.2 times more Iron, 8.1 times more Magnesium, 71.3 times more Manganese, 8.9 times more Phosphorus, 2.1 times more Potassium, more Selenium, 381 times more Sodium and 20.6 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 3.3 times more Water than Bread, whole-wheat, prepared from recipe, toasted.
Both Bread, whole-wheat, prepared from recipe, toasted and Raw Navel Oranges have similar amounts of Calcium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Bread, whole-wheat, prepared from recipe, toasted has 6.2 times more Energy, 39.3 times more Fat, 51.4 times more Saturated Fat, 38.8 times more Omega 3, 125.2 times more Omega 6, 4.5 times more Carbohydrate, 3 times more Fiber and 10.1 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 2 times more Sugars than Bread, whole-wheat, prepared from recipe, toasted.
Both Bread, whole-wheat, prepared from recipe, toasted as well as Raw Navel Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.