Lets compare vitamin content per 100 grams of Applesauce, canned, unsweetened, with added ascorbic acid vs Oranges:
Raw Oranges contain 11 times more Vitamin A, 3.3 times more Vitamin B1, 1.3 times more Vitamin B2, 3.4 times more Vitamin B3, 6.1 times more Vitamin B5, 2.2 times more Vitamin B6, 10 times more Vitamin B9 and 2.5 times more Vitamin C than Applesauce, canned, unsweetened, with added ascorbic acid.
Both Applesauce, canned, unsweetened, with added ascorbic acid and Raw Oranges have similar amounts of Vitamin E per 100 g.
Both Applesauce, canned, unsweetened, with added ascorbic acid as well as Raw Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Applesauce, canned, unsweetened, with added ascorbic acid vs Oranges:
Applesauce, canned, unsweetened, with added ascorbic acid has 2.3 times more Iron than Raw Oranges.
While Raw Oranges contain 10 times more Calcium, 1.7 times more Copper, 3.3 times more Magnesium, 2.8 times more Phosphorus and 2.4 times more Potassium than Applesauce, canned, unsweetened, with added ascorbic acid.
Both Applesauce, canned, unsweetened, with added ascorbic acid and Raw Oranges have similar amounts of Manganese and Water per 100 g.
Both Applesauce, canned, unsweetened, with added ascorbic acid as well as Raw Oranges have insufficient amounts of Selenium and Zinc in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Oranges contain 2.2 times more Fiber and 5.5 times more Protein than Applesauce, canned, unsweetened, with added ascorbic acid.
Both Applesauce, canned, unsweetened, with added ascorbic acid and Raw Oranges have similar amounts of Energy, Carbohydrate and Sugars per 100 g.
Both Applesauce, canned, unsweetened, with added ascorbic acid as well as Raw Oranges have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.