Lets compare vitamin content per 7 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying vs Navel Oranges:
Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have 114 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 in 7 oz.
Comparing minerals per 7 ounces for Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying vs Navel Oranges:
Raw Navel Oranges contain more Calcium, more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium and more Water than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying as well as Raw Navel Oranges have insufficient amounts of Selenium and Zinc in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have 18 times more Energy, 666.7 times more Fat, 447.9 times more Saturated Fat, 710.8 times more Omega 3 and 778.9 times more Omega 6 than Raw Navel Oranges.
While Raw Navel Oranges contain more Carbohydrate, more Sugars, more Fiber and more Protein than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying as well as Raw Navel Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.