Lets compare vitamin content per 100 grams of Pie Crust, Cookie-type, Graham Cracker, Ready Crust vs Valencia Oranges:
Pie Crust, Cookie-type, Graham Cracker, Ready Crust has 2.1 times more Vitamin B1, 5.3 times more Vitamin B2, 11.8 times more Vitamin B3, 1.2 times more Vitamin B6 and 1.7 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 1.4 times more Vitamin B5 and more Vitamin C than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
Both Pie Crust, Cookie-type, Graham Cracker, 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, Graham Cracker, Ready Crust vs Valencia Oranges:
Pie Crust, Cookie-type, Graham Cracker, Ready Crust has 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.
While Raw Valencia Oranges contain 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.
Comparison of macro-nutrients per 100 grams:
Pie Crust, Cookie-type, Graham Cracker, Ready Crust has 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.
While Raw Valencia Oranges contain 1.3 times more Fiber than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
Both Pie Crust, Cookie-type, Graham Cracker, Ready Crust as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.