Lets compare vitamin content per 100 grams of Navel Oranges vs Fuyu prepared with calcium sulfate:
Raw Navel Oranges have more Vitamin A, 2 times more Vitamin B5 and 295.5 times more Vitamin C than Salted and fermented Tofu, prepared with calcium sulfate.
While Salted and fermented Tofu, prepared with calcium sulfate contains 2.3 times more Vitamin B1 and 2 times more Vitamin B2 than Raw Navel Oranges.
Both Raw Navel Oranges and Salted and fermented Tofu, prepared with calcium sulfate have similar amounts of Vitamin B3, Vitamin B6 and Vitamin B9 per 100 g.
Both Raw Navel Oranges as well as Salted and fermented Tofu, prepared with calcium sulfate have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Navel Oranges vs Fuyu prepared with calcium sulfate:
Raw Navel Oranges have 2.2 times more Potassium and 1.2 times more Water than Salted and fermented Tofu, prepared with calcium sulfate.
While Salted and fermented Tofu, prepared with calcium sulfate contains 28.6 times more Calcium, 9.6 times more Copper, 15.2 times more Iron, 5.3 times more Magnesium, 40.5 times more Manganese, 3.2 times more Phosphorus, more Selenium, 2873 times more Sodium and 19.5 times more Zinc than Raw Navel Oranges.
Comparison of macro-nutrients per 100 grams:
Raw Navel Oranges have 2.4 times more Carbohydrate than Salted and fermented Tofu, prepared with calcium sulfate.
While Salted and fermented Tofu, prepared with calcium sulfate contains 2.4 times more Energy, 53.3 times more Fat, 68.1 times more Saturated Fat, 59.3 times more Omega 3, 173.1 times more Omega 6 and 9 times more Protein than Raw Navel Oranges.
Both Raw Navel Oranges as well as Salted and fermented Tofu, prepared with calcium sulfate have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.