Lets compare vitamin content per 1 kilogram of Pie crust, standard-type, dry mix, prepared, baked vs Oranges:
Pie crust, standard-type, dry mix, prepared, baked has 3.5 times more Vitamin B1, 4.7 times more Vitamin B2, 8.4 times more Vitamin B3 and 2.3 times more Vitamin B9 than Raw Oranges.
While Raw Oranges contain more Vitamin A, 1.5 times more Vitamin B5 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
Both Pie crust, standard-type, dry mix, prepared, baked and Raw Oranges have similar amounts of Vitamin B6 per 1 kg.
Both Pie crust, standard-type, dry mix, prepared, baked as well as Raw Oranges have insufficient amounts of Vitamin B12 in 1 kg.
Comparing minerals per 1 kilogram for Pie crust, standard-type, dry mix, prepared, baked vs Oranges:
Pie crust, standard-type, dry mix, prepared, baked has 1.5 times more Calcium, 1.6 times more Copper, 21.5 times more Iron, 1.5 times more Magnesium, 12.2 times more Manganese, 6 times more Phosphorus, 44.2 times more Selenium, more Sodium and 5.6 times more Zinc than Raw Oranges.
While Raw Oranges contain 2.9 times more Potassium and 8.2 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
Comparison of macro-nutrients per 1 kilogram:
Pie crust, standard-type, dry mix, prepared, baked has 10.7 times more Energy, 253.3 times more Fat, 514.1 times more Saturated Fat, 27.6 times more Omega 3, 203 times more Omega 6, 4.3 times more Carbohydrate and 7.1 times more Protein than Raw Oranges.
While Raw Oranges contain 1.3 times more Fiber than Pie crust, standard-type, dry mix, prepared, baked.
Both Pie crust, standard-type, dry mix, prepared, baked as well as Raw Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.