Lets compare vitamin content per 7 ounces of Oranges vs Tart, breakfast, low fat:
Raw Oranges have 14 times more Vitamin C than Tart, breakfast, low fat.
While Tart, breakfast, low fat contains 25.9 times more Vitamin A, 3.3 times more Vitamin B1, 13.7 times more Vitamin B2, 13.5 times more Vitamin B3, 6.3 times more Vitamin B6, 3.3 times more Vitamin B9 and 2.9 times more Vitamin E than Raw Oranges.
Both Raw Oranges as well as Tart, breakfast, low fat have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 7 oz.
Comparing minerals per 7 ounces for Oranges vs Tart, breakfast, low fat:
Raw Oranges have 2.7 times more Potassium and 7.2 times more Water than Tart, breakfast, low fat.
While Tart, breakfast, low fat contains 1.6 times more Copper, 34.2 times more Iron, 4.4 times more Magnesium, 6.6 times more Phosphorus, 25.8 times more Selenium, more Sodium and 4 times more Zinc than Raw Oranges.
Both Raw Oranges and Tart, breakfast, low fat have similar amounts of Calcium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Oranges have 1.9 times more Sugars and 1.6 times more Fiber than Tart, breakfast, low fat.
While Tart, breakfast, low fat contains 7.9 times more Energy, 49.9 times more Fat, 92.9 times more Saturated Fat, 3.3 times more Omega 3, 47.6 times more Omega 6, 6.5 times more Carbohydrate and 4.2 times more Protein than Raw Oranges.
Both Raw Oranges as well as Tart, breakfast, low fat have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.