Lets compare vitamin content per 1 pound of Valencia Oranges vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
Raw Valencia Oranges have more Vitamin A, 1.5 times more Vitamin B1, 2.7 times more Vitamin B3, 2.3 times more Vitamin B5, 2.1 times more Vitamin B9 and 242.5 times more Vitamin C than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
While Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contains 1.6 times more Vitamin B2 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have similar amounts of Vitamin B6 per 1 lb.
Both Raw Valencia Oranges as well as Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Valencia Oranges vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
Raw Valencia Oranges have 1.2 times more Potassium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
While Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contains 5 times more Calcium, 5.8 times more Copper, 17.9 times more Iron, 3.7 times more Magnesium, 27.2 times more Manganese, 7.1 times more Phosphorus and 13.8 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have similar amounts of Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Valencia Oranges have 4.2 times more Carbohydrate and 2.8 times more Fiber than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
While Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contains 1.6 times more Energy, 13.9 times more Fat, 22.7 times more Saturated Fat, 10.4 times more Omega 3, 33.4 times more Omega 6 and 8.7 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.