Lets compare vitamin content per 7 ounces of Valencia Oranges vs Whole Sorghum Flour:
Raw Valencia Oranges have more Vitamin A, 1.6 times more Vitamin B9 and 60.6 times more Vitamin C than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 3.8 times more Vitamin B1, 1.5 times more Vitamin B2, 16.4 times more Vitamin B3, 2.2 times more Vitamin B5 and 5.2 times more Vitamin B6 than Raw Valencia Oranges.
Comparing minerals per 7 ounces for Valencia Oranges vs Whole Sorghum Flour:
Raw Valencia Oranges have 3.3 times more Calcium and 8.4 times more Water than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 6.8 times more Copper, 34.9 times more Iron, 12.3 times more Magnesium, 54.7 times more Manganese, 16.4 times more Phosphorus, 1.8 times more Potassium and 27.2 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 7 ounces:
Whole-grain Sorghum Flour contains 7.3 times more Energy, 11.1 times more Fat, 15.1 times more Saturated Fat, 3.8 times more Omega 3, 30.4 times more Omega 6, 6.4 times more Carbohydrate, 2.6 times more Fiber and 8.1 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Whole-grain Sorghum Flour have insufficient amounts of Glucose and Sucrose in 7 oz.