Lets compare vitamin content per 100 grams of Pie Crust, Cookie-type, Chocolate, Ready Crust vs Valencia Oranges:
Pie Crust, Cookie-type, Chocolate, Ready Crust has 3.9 times more Vitamin B1, 6.6 times more Vitamin B2, 11.2 times more Vitamin B3 and 1.8 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 1.5 times more Vitamin B5, 1.5 times more Vitamin B6 and more Vitamin C than Pie Crust, Cookie-type, Chocolate, Ready Crust.
Both Pie Crust, Cookie-type, Chocolate, Ready Crust as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Pie Crust, Cookie-type, Chocolate, Ready Crust vs Valencia Oranges:
Pie Crust, Cookie-type, Chocolate, Ready Crust has 20.8 times more Copper, 47.8 times more Iron, 4 times more Magnesium, 79.7 times more Manganese, 7.1 times more Phosphorus, more Sodium and 35 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 17.3 times more Water than Pie Crust, Cookie-type, Chocolate, Ready Crust.
Both Pie Crust, Cookie-type, Chocolate, Ready Crust and Raw Valencia Oranges have similar amounts of Calcium and Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie Crust, Cookie-type, Chocolate, Ready Crust has 9.9 times more Energy, 74.7 times more Fat, 135 times more Saturated Fat, 3.9 times more Omega 3, 44.8 times more Omega 6, 5.4 times more Carbohydrate and 5.8 times more Protein than Raw Valencia Oranges.
Both Pie Crust, Cookie-type, Chocolate, Ready Crust and Raw Valencia Oranges have similar amounts of Fiber per 100 g.
Both Pie Crust, Cookie-type, Chocolate, Ready Crust as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.