Lets compare vitamin content per 100 grams of Oranges vs Pie crust, standard-type, frozen, ready-to-bake, enriched:
Raw Oranges have more Vitamin A and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, enriched.
While Pie crust, standard-type, frozen, ready-to-bake, enriched contains 3.2 times more Vitamin B1, 4.3 times more Vitamin B2, 9.6 times more Vitamin B3, 1.6 times more Vitamin B5, 2.3 times more Vitamin B9, 2.6 times more Vitamin E and more Vitamin K than Raw Oranges.
Both Raw Oranges and Pie crust, standard-type, frozen, ready-to-bake, enriched have similar amounts of Vitamin B6 per 100 g.
Both Raw Oranges as well as Pie crust, standard-type, frozen, ready-to-bake, enriched have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Oranges vs Pie crust, standard-type, frozen, ready-to-bake, enriched:
Raw Oranges have 2.1 times more Calcium, 1.9 times more Potassium and 4.9 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched.
While Pie crust, standard-type, frozen, ready-to-bake, enriched contains 1.7 times more Copper, 26 times more Iron, 1.5 times more Magnesium, 17.7 times more Manganese, 5.1 times more Phosphorus, 11.4 times more Selenium, more Sodium and 6.4 times more Zinc than Raw Oranges.
Comparison of macro-nutrients per 100 grams:
Raw Oranges have 2.5 times more Sugars than Pie crust, standard-type, frozen, ready-to-bake, enriched.
While Pie crust, standard-type, frozen, ready-to-bake, enriched contains 9.7 times more Energy, 217.3 times more Fat, 543.9 times more Saturated Fat, 17.4 times more Omega 3, 164.3 times more Omega 6, 4.1 times more Carbohydrate and 6.6 times more Protein than Raw Oranges.
Both Raw Oranges and Pie crust, standard-type, frozen, ready-to-bake, enriched have similar amounts of Fiber per 100 g.
Both Raw Oranges as well as Pie crust, standard-type, frozen, ready-to-bake, enriched have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.