Lets compare vitamin content per 1 pound of Valencia Oranges vs Whole Yellow Corn Flour:
Raw Valencia Oranges have 1.6 times more Vitamin B9 and more Vitamin C than Whole-grain Yellow Corn Flour.
While Whole-grain Yellow Corn Flour contains 2.8 times more Vitamin B1, 2 times more Vitamin B2, 6.9 times more Vitamin B3, 2.6 times more Vitamin B5 and 5.9 times more Vitamin B6 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Whole-grain Yellow Corn Flour have similar amounts of Vitamin A per 1 lb.
Both Raw Valencia Oranges as well as Whole-grain Yellow Corn Flour have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Valencia Oranges vs Whole Yellow Corn Flour:
Raw Valencia Oranges have 5.7 times more Calcium and 7.9 times more Water than Whole-grain Yellow Corn Flour.
While Whole-grain Yellow Corn Flour contains 6.2 times more Copper, 26.4 times more Iron, 9.3 times more Magnesium, 20 times more Manganese, 16 times more Phosphorus, 1.8 times more Potassium and 28.8 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 1 pound:
Whole-grain Yellow Corn Flour contains 7.4 times more Energy, 12.9 times more Fat, 15.5 times more Saturated Fat, 3.3 times more Omega 3, 38.8 times more Omega 6, 6.5 times more Carbohydrate, 2.9 times more Fiber and 6.7 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Whole-grain Yellow Corn Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.