Lets compare vitamin content per 100 grams of Valencia Oranges vs Puff pastry, frozen, ready-to-bake, baked:
Raw Valencia Oranges have more Vitamin A, more Vitamin B5, 3.3 times more Vitamin B6 and more Vitamin C than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 3.7 times more Vitamin B1, 6.5 times more Vitamin B2, 13.9 times more Vitamin B3 and 1.4 times more Vitamin B9 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Puff pastry, frozen, ready-to-bake, baked have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Valencia Oranges vs Puff pastry, frozen, ready-to-bake, baked:
Raw Valencia Oranges have 4 times more Calcium, 2.9 times more Potassium and 11.7 times more Water than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 3.1 times more Copper, 28.9 times more Iron, 1.6 times more Magnesium, 21.5 times more Manganese, 3.5 times more Phosphorus, more Sodium and 9 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 100 grams:
Raw Valencia Oranges have 1.7 times more Fiber than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 11.4 times more Energy, 128.3 times more Fat, 157.2 times more Saturated Fat, 161.8 times more Omega 3, 446.4 times more Omega 6, 3.8 times more Carbohydrate and 7.1 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Puff pastry, frozen, ready-to-bake, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.