Lets compare vitamin content per 100 grams of Pie crust, standard-type, prepared from recipe, baked vs Navel Oranges:
Pie crust, standard-type, prepared from recipe, baked has 5.8 times more Vitamin B1, 5.4 times more Vitamin B2, 7.8 times more Vitamin B3, 2 times more Vitamin B9, 2.1 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A, 1.5 times more Vitamin B5, 3.2 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, 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, prepared from recipe, baked vs Navel Oranges:
Pie crust, standard-type, prepared from recipe, baked has 2.3 times more Copper, 22.2 times more Iron, 1.3 times more Magnesium, 14.8 times more Manganese, 2.9 times more Phosphorus, more Selenium, 542 times more Sodium and 5.5 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 4.3 times more Calcium, 2.5 times more Potassium and 8.8 times more Water than Pie crust, standard-type, prepared from recipe, baked.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, prepared from recipe, baked has 10.8 times more Energy, 230.7 times more Fat, 507.2 times more Saturated Fat, 61.9 times more Omega 3, 372.4 times more Omega 6, 3.8 times more Carbohydrate and 7 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 50 times more Sugars and 1.3 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked as well as Raw Navel Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.