Lets compare vitamin content per 100 grams of Pie crust, standard-type, dry mix, prepared, baked vs Navel Oranges:
Pie crust, standard-type, dry mix, prepared, baked has 4.5 times more Vitamin B1, 3.6 times more Vitamin B2, 5.6 times more Vitamin B3 and 2.1 times more Vitamin B9 than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A, 1.6 times more Vitamin B5, 1.4 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
Both Pie crust, standard-type, dry mix, prepared, baked as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Pie crust, standard-type, dry mix, prepared, baked vs Navel Oranges:
Pie crust, standard-type, dry mix, prepared, baked has 1.4 times more Calcium, 1.9 times more Copper, 16.5 times more Iron, 1.4 times more Magnesium, 10.5 times more Manganese, 3.7 times more Phosphorus, more Selenium, 729 times more Sodium and 4.9 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 2.7 times more Potassium and 8.1 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, dry mix, prepared, baked has 10.2 times more Energy, 202.7 times more Fat, 453.6 times more Saturated Fat, 21.4 times more Omega 3, 158.9 times more Omega 6, 4 times more Carbohydrate and 7.4 times more Protein than Raw Navel Oranges.
Both Pie crust, standard-type, dry mix, prepared, baked and Raw Navel Oranges have similar amounts of Fiber per 100 g.
Both Pie crust, standard-type, dry mix, prepared, baked as well as Raw Navel Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.