Lets compare vitamin content per 1 kilogram of Valencia Oranges vs Leavening agents, baking powder, low-sodium:
Raw Valencia Oranges have more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Leavening agents, baking powder, low-sodium.
Both Raw Valencia Oranges as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Valencia Oranges vs Leavening agents, baking powder, low-sodium:
Raw Valencia Oranges have 1.9 times more Copper and 13.9 times more Water than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 108.3 times more Calcium, 90.8 times more Iron, 2.9 times more Magnesium, 18.3 times more Manganese, 404.1 times more Phosphorus, 56.4 times more Potassium, more Sodium and 12 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 1 kilogram:
Raw Valencia Oranges have 10.4 times more Protein than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 2 times more Energy, 1.8 times more Omega 3 and 3.9 times more Carbohydrate than Raw Valencia Oranges.
Both Raw Valencia Oranges and Leavening agents, baking powder, low-sodium have similar amounts of Fiber per 1 kg.
Both Raw Valencia Oranges as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.