Lets compare vitamin content per 1 pound of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked vs Navel Oranges:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 4.4 times more Vitamin B1, 3 times more Vitamin B2, 8.1 times more Vitamin B3, 1.7 times more Vitamin B5, 2 times more Vitamin B9, 3.6 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A, 1.8 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Pie crust, standard-type, frozen, ready-to-bake, enriched, baked vs Navel Oranges:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 2.5 times more Copper, 21.5 times more Iron, 1.5 times more Magnesium, 3.6 times more Phosphorus, more Selenium, 467 times more Sodium and 6.4 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 2 times more Calcium, 1.5 times more Potassium and 12 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
Comparison of macro-nutrients per 1 pound:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 10.4 times more Energy, 190.6 times more Fat, 545.7 times more Saturated Fat, 15.3 times more Omega 3, 144.4 times more Omega 6, 4.5 times more Carbohydrate, 1.5 times more Fiber and 7.1 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 2 times more Sugars than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked as well as Raw Navel Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.