Nutrient Comparison: Valencia Oranges VS Pie crust, standard-type, frozen, ready-to-bake, enriched per 1 lb
Compare the macro and micronutrient content in 1 lb of Valencia Oranges versus 1 lb of Pie crust, standard-type, frozen, ready-to-bake, enriched to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Valencia Oranges vs Pie crust, standard-type, frozen, ready-to-bake, enriched:
- 1 pound of Valencia Oranges has 1.3 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, enriched.
- While 1 lb of Pie crust, standard-type, frozen, ready-to-bake, enriched contains 3.2 times more Vitamin B1, 4.3 times more Vitamin B2, 9.9 times more Vitamin B3, 1.6 times more Vitamin B5 and 1.8 times more Vitamin B9 than Raw Valencia Oranges.
- 1 pound of Valencia Oranges have insufficient amounts of Vitamin B3
- 1 pound of Pie crust, standard-type, frozen, ready-to-bake, enriched have insufficient amounts of Vitamin C
- Both Raw Valencia Oranges as well as Pie crust, standard-type, frozen, ready-to-bake, enriched have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Valencia Oranges vs Pie crust, standard-type, frozen, ready-to-bake, enriched:
- 1 pound of Valencia Oranges has 2.1 times more Calcium, 1.8 times more Potassium and 4.8 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched.
- While 1 lb of Pie crust, standard-type, frozen, ready-to-bake, enriched contains 2 times more Copper, 28.9 times more Iron, 1.5 times more Magnesium, 19.2 times more Manganese, 4.2 times more Phosphorus, more Sodium and 7.5 times more Zinc than Raw Valencia Oranges.
- 1 pound of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
- 1 pound of Pie crust, standard-type, frozen, ready-to-bake, enriched lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 pound:
- 1 lb of Pie crust, standard-type, frozen, ready-to-bake, enriched contains 9.3 times more Energy, 86.9 times more Fat, 233.1 times more Saturated Fat, 7.6 times more Omega 3, 67.2 times more Omega 6, 4.1 times more Carbohydrate and 5.9 times more Protein than Raw Valencia Oranges.
- Both Valencia Oranges and Pie crust, standard-type, frozen, ready-to-bake, enriched offer comparable quantities of Fiber per one pound.
- 1 pound of Valencia Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein