Lets compare vitamin content per 5 ounces of Cooked Sweet Potato, Baked In Skin, Flesh with Salt vs Valencia Oranges:
Cooked Sweet Potato, Baked In Skin, Flesh with Salt has 80.1 times more Vitamin A, 1.2 times more Vitamin B1, 2.7 times more Vitamin B2, 5.4 times more Vitamin B3, 3.5 times more Vitamin B5 and 4.5 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 6.5 times more Vitamin B9 and 2.5 times more Vitamin C than Cooked Sweet Potato, Baked In Skin, Flesh with Salt.
Both Cooked Sweet Potato, Baked In Skin, Flesh with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Sweet Potato, Baked In Skin, Flesh with Salt vs Valencia Oranges:
Cooked Sweet Potato, Baked In Skin, Flesh with Salt has 4.4 times more Copper, 7.7 times more Iron, 2.7 times more Magnesium, 21.6 times more Manganese, 3.2 times more Phosphorus, 2.7 times more Potassium, more Sodium and 5.3 times more Zinc than Raw Valencia Oranges.
Both Cooked Sweet Potato, Baked In Skin, Flesh with Salt and Raw Valencia Oranges have similar amounts of Calcium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Sweet Potato, Baked In Skin, Flesh with Salt has 1.8 times more Energy, 1.7 times more Carbohydrate, 1.3 times more Fiber and 1.9 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.7 times more Omega 3 than Cooked Sweet Potato, Baked In Skin, Flesh with Salt.
Both Cooked Sweet Potato, Baked In Skin, Flesh with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.