Lets compare vitamin content per 100 grams of Oranges vs Applesauce, canned, unsweetened, with added ascorbic acid:
Raw Oranges have 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 Raw Oranges and Applesauce, canned, unsweetened, with added ascorbic acid have similar amounts of Vitamin E per 100 g.
Both Raw Oranges as well as Applesauce, canned, unsweetened, with added ascorbic acid have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Oranges vs Applesauce, canned, unsweetened, with added ascorbic acid:
Raw Oranges have 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.
While Applesauce, canned, unsweetened, with added ascorbic acid contains 2.3 times more Iron than Raw Oranges.
Both Raw Oranges and Applesauce, canned, unsweetened, with added ascorbic acid have similar amounts of Manganese and Water per 100 g.
Both Raw Oranges as well as Applesauce, canned, unsweetened, with added ascorbic acid have insufficient amounts of Selenium and Zinc in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Oranges have 2.2 times more Fiber and 5.5 times more Protein than Applesauce, canned, unsweetened, with added ascorbic acid.
Both Raw Oranges and Applesauce, canned, unsweetened, with added ascorbic acid have similar amounts of Energy, Carbohydrate and Sugars per 100 g.
Both Raw Oranges as well as Applesauce, canned, unsweetened, with added ascorbic acid have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.