Lets compare vitamin content per 100 grams of Valencia Oranges vs Pie Crust, Cookie-type, Graham Cracker, Ready Crust:
Raw Valencia Oranges have more Vitamin A, 1.4 times more Vitamin B5 and more Vitamin C than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
While Pie Crust, Cookie-type, Graham Cracker, Ready Crust contains 2.1 times more Vitamin B1, 5.3 times more Vitamin B2, 11.8 times more Vitamin B3 and 1.7 times more Vitamin B9 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Pie Crust, Cookie-type, Graham Cracker, Ready Crust have similar amounts of Vitamin B6 per 100 g.
Both Raw Valencia Oranges as well as Pie Crust, Cookie-type, Graham Cracker, Ready Crust have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Valencia Oranges vs Pie Crust, Cookie-type, Graham Cracker, Ready Crust:
Raw Valencia Oranges have 1.4 times more Calcium, 1.6 times more Potassium and 19.8 times more Water than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
While Pie Crust, Cookie-type, Graham Cracker, Ready Crust contains 6 times more Copper, 28.9 times more Iron, 2.3 times more Magnesium, 56 times more Manganese, 6.9 times more Phosphorus, more Sodium and 20.8 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 100 grams:
Raw Valencia Oranges have 1.3 times more Fiber than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
While Pie Crust, Cookie-type, Graham Cracker, Ready Crust contains 10.2 times more Energy, 82.8 times more Fat, 142.8 times more Saturated Fat, 3.8 times more Omega 3, 36.6 times more Omega 6, 5.4 times more Carbohydrate and 4.9 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Pie Crust, Cookie-type, Graham Cracker, Ready Crust have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.