Nutrient Comparison: Valencia Oranges VS Pie crust, refrigerated, regular, baked per 7 oz
Compare the macro and micronutrient content in 7 oz of Valencia Oranges versus 7 oz of Pie crust, refrigerated, regular, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Valencia Oranges vs Pie crust, refrigerated, regular, baked:
- 7 ounces of Valencia Oranges have 3.2 times more Vitamin B6 and 1.2 times more Vitamin B9 than Pie crust, refrigerated, regular, baked.
- While 7 oz of Pie crust, refrigerated, regular, baked contain 1.6 times more Vitamin B1 and 4.7 times more Vitamin B3 than Raw Valencia Oranges.
- Both Valencia Oranges and Pie crust, refrigerated, regular, baked provide similar amounts of Vitamin B2 and Vitamin B5 per seven ounces.
- 7 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
- 7 ounces of Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B6
- Both Raw Valencia Oranges as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 in seven ounces.
Comparing minerals per 7 ounces for Valencia Oranges vs Pie crust, refrigerated, regular, baked:
- 7 ounces of Valencia Oranges have 3.3 times more Calcium, 2.2 times more Potassium and 10.8 times more Water than Pie crust, refrigerated, regular, baked.
- While 7 oz of Pie crust, refrigerated, regular, baked contain 1.4 times more Copper, 12.8 times more Iron, 9.1 times more Manganese, 3.1 times more Phosphorus, more Sodium and 3.7 times more Zinc than Raw Valencia Oranges.
- Both Valencia Oranges and Pie crust, refrigerated, regular, baked contain similar levels of Magnesium per seven ounces.
- 7 ounces of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
- 7 ounces of Pie crust, refrigerated, regular, baked lack sufficient amounts of Calcium
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Valencia Oranges have 1.8 times more Fiber than Pie crust, refrigerated, regular, baked.
- While 7 oz of Pie crust, refrigerated, regular, baked contain 10.3 times more Energy, 95.6 times more Fat, 316.8 times more Saturated Fat, 9.3 times more Omega 3, 77.8 times more Omega 6, 4.9 times more Carbohydrate and 3.3 times more Protein than Raw Valencia Oranges.
- 7 ounces of Valencia Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein