Comparing Nutrients in 500 calories Navel OrangesVS Pie crust, standard-type, prepared from recipe, baked
Weight per 500 calories
Navel Oranges
1020g
Pie crust, standard-type, prepared from recipe, baked
95g
Pie crust, standard-type, prepared from recipe, baked has 10.8 times more energy per unit of mass than Raw Navel Oranges, which is very high in comparison to other foods. Navel Oranges having low energy density.
Discover which food has more nutrients per 500 calories - Navel Oranges or Pie crust, standard-type, prepared from recipe, baked?
Macros Ratio
ProteinFatCarbs
Navel Oranges
7%
2%
91%
Pie crust, standard-type, prepared from recipe, baked
Navel Oranges VS Pie Crust, Standard-type, Prepared From Recipe, Baked Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Navel Oranges or Pie crust, standard-type, prepared from recipe, baked?
Lets compare vitamin content per 500 calories of Navel Oranges vs Pie crust, standard-type, prepared from recipe, baked:
500 calories of Navel Oranges have more Vitamin A, 1.9 times more Vitamin B1, 2 times more Vitamin B2, 1.4 times more Vitamin B3, 15.9 times more Vitamin B5, 34 times more Vitamin B6, 5.5 times more Vitamin B9, more Vitamin C and 5.2 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
While 500 kcal of Pie crust, standard-type, prepared from recipe, baked contain more Vitamin K than Raw Navel Oranges.
500 calories of Navel Oranges have insufficient amounts of Vitamin K
500 calories of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A, Vitamin B5, Vitamin B6, Vitamin C and Vitamin E
Both Raw Navel Oranges as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B12 in 500 calories.
Comparing minerals per 500 calories for Navel Oranges vs Pie crust, standard-type, prepared from recipe, baked:
500 calories of Navel Oranges have 46.2 times more Calcium, 4.6 times more Copper, 8.5 times more Magnesium, 3.7 times more Phosphorus, 26.6 times more Potassium and 94.3 times more Water than Pie crust, standard-type, prepared from recipe, baked.
While 500 kcal of Pie crust, standard-type, prepared from recipe, baked contain 2.1 times more Iron, 1.4 times more Manganese, more Selenium and 50.4 times more Sodium than Raw Navel Oranges.
500 calories of Navel Oranges lack sufficient amounts of Selenium
500 calories of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium, Copper, Magnesium, Phosphorus and Potassium
Both Raw Navel Oranges as well as Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Zinc in 500 calories.
Comparison of macro-nutrients per 500 calories:
500 calories of Navel Oranges have 2.8 times more Carbohydrate, 537.8 times more Sugars, 13.9 times more Fiber and 1.5 times more Protein than Pie crust, standard-type, prepared from recipe, baked.
While 500 kcal of Pie crust, standard-type, prepared from recipe, baked contain 21.4 times more Fat, 47.2 times more Saturated Fat, 5.8 times more Omega 3 and 34.6 times more Omega 6 than Raw Navel Oranges.
Both Navel Oranges and Pie crust, standard-type, prepared from recipe, baked offer comparable quantities of Energy per 500 calories.
500 calories of Navel Oranges provide inadequate amounts of Omega 3 and Omega 6
500 calories of Pie crust, standard-type, prepared from recipe, baked provide inadequate amounts of Fiber