Lets compare vitamin content per 100 grams of Fried Tofu, prepared with calcium sulfate vs Navel Oranges:
Fried Tofu, prepared with calcium sulfate has 2.5 times more Vitamin B1 and 1.3 times more Vitamin B6 than Raw Navel Oranges.
While Raw Navel Oranges contain 4.3 times more Vitamin B3, 1.9 times more Vitamin B5, 1.3 times more Vitamin B9 and more Vitamin C than Fried Tofu, prepared with calcium sulfate.
Both Fried Tofu, prepared with calcium sulfate and Raw Navel Oranges have similar amounts of Vitamin B2 per 100 g.
Both Fried Tofu, prepared with calcium sulfate as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Fried Tofu, prepared with calcium sulfate vs Navel Oranges:
Fried Tofu, prepared with calcium sulfate has 22.3 times more Calcium, 10.2 times more Copper, 37.5 times more Iron, 8.6 times more Magnesium, 51.6 times more Manganese, 12.5 times more Phosphorus, more Selenium, 16 times more Sodium and 24.9 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 1.7 times more Water than Fried Tofu, prepared with calcium sulfate.
Both Fried Tofu, prepared with calcium sulfate and Raw Navel Oranges have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Fried Tofu, prepared with calcium sulfate has 5.5 times more Energy, 134.5 times more Fat, 171.6 times more Saturated Fat, 149.6 times more Omega 3, 436.7 times more Omega 6, 1.8 times more Fiber and 20.7 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 1.4 times more Carbohydrate than Fried Tofu, prepared with calcium sulfate.
Both Fried Tofu, prepared with calcium sulfate as well as Raw Navel Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.