Comparing Nutrients in 500 calories Valencia OrangesVS Pie crust, refrigerated, regular, baked
Weight per 500 calories
Valencia Oranges
1020g
Pie crust, refrigerated, regular, baked
99g
Pie crust, refrigerated, regular, baked has 10.3 times more energy per unit of mass than Raw Valencia Oranges, which is very high in comparison to other foods. Valencia Oranges having low energy density.
Discover which food has more nutrients per 500 calories - Valencia Oranges or Pie crust, refrigerated, regular, baked?
Valencia Oranges VS Pie Crust, Refrigerated, Regular, Baked Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Valencia Oranges or Pie crust, refrigerated, regular, baked?
Lets compare vitamin content per 500 calories of Valencia Oranges vs Pie crust, refrigerated, regular, baked:
500 calories of Valencia Oranges have 6.4 times more Vitamin B1, 11.2 times more Vitamin B2, 2.2 times more Vitamin B3, 8.8 times more Vitamin B5, 32.5 times more Vitamin B6 and 12.6 times more Vitamin B9 than Pie crust, refrigerated, regular, baked.
500 calories of Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9
Both Raw Valencia Oranges as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 in 500 calories.
Comparing minerals per 500 calories for Valencia Oranges vs Pie crust, refrigerated, regular, baked:
500 calories of Valencia Oranges have 34.4 times more Calcium, 7.5 times more Copper, 11.5 times more Magnesium, 3.4 times more Phosphorus, 22.3 times more Potassium and 112 times more Water than Pie crust, refrigerated, regular, baked.
While 500 kcal of Pie crust, refrigerated, regular, baked contain more Sodium than Raw Valencia Oranges.
Both Valencia Oranges and Pie crust, refrigerated, regular, baked contain similar levels of Iron per 500 calories.
500 calories of Pie crust, refrigerated, regular, baked lack sufficient amounts of Calcium, Copper, Magnesium, Manganese, Phosphorus and Potassium
Both Raw Valencia Oranges as well as Pie crust, refrigerated, regular, baked lack sufficient amounts of Zinc in 500 calories.
Comparison of macro-nutrients per 500 calories:
500 calories of Valencia Oranges have 2.1 times more Carbohydrate, 18.4 times more Fiber and 3.1 times more Protein than Pie crust, refrigerated, regular, baked.
While 500 kcal of Pie crust, refrigerated, regular, baked contain 9.3 times more Fat, 30.7 times more Saturated Fat and 7.5 times more Omega 6 than Raw Valencia Oranges.
Both Valencia Oranges and Pie crust, refrigerated, regular, baked offer comparable quantities of Energy per 500 calories.
500 calories of Valencia Oranges provide inadequate amounts of Omega 6
500 calories of Pie crust, refrigerated, regular, baked provide inadequate amounts of Omega 3, Fiber and Protein