Lets compare vitamin content per 100 grams of Pie crust, standard-type, frozen, ready-to-bake, enriched vs Valencia Oranges:
Pie crust, standard-type, frozen, ready-to-bake, enriched has 3.2 times more Vitamin B1, 4.3 times more Vitamin B2, 9.9 times more Vitamin B3, 1.6 times more Vitamin B5 and 1.8 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 1.3 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, enriched.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched 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, standard-type, frozen, ready-to-bake, enriched vs Valencia Oranges:
Pie crust, standard-type, frozen, ready-to-bake, enriched has 2 times more Copper, 28.9 times more Iron, 1.5 times more Magnesium, 19.2 times more Manganese, 4.2 times more Phosphorus, more Sodium and 7.5 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.1 times more Calcium, 1.8 times more Potassium and 4.8 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, frozen, ready-to-bake, enriched has 9.3 times more Energy, 86.9 times more Fat, 233.1 times more Saturated Fat, 7.6 times more Omega 3, 67.2 times more Omega 6, 4.1 times more Carbohydrate and 5.9 times more Protein than Raw Valencia Oranges.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched and Raw Valencia Oranges have similar amounts of Fiber per 100 g.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.