Lets compare vitamin content per 100 grams of Cooked Chinese Broccoli vs Oranges:
Cooked Chinese Broccoli has 7.5 times more Vitamin A, 3.7 times more Vitamin B2, 1.5 times more Vitamin B3, 3.3 times more Vitamin B9, 2.7 times more Vitamin E and more Vitamin K than Raw Oranges.
While Raw Oranges contain 1.6 times more Vitamin B5 and 1.9 times more Vitamin C than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Raw Oranges have similar amounts of Vitamin B1 and Vitamin B6 per 100 g.
Both Cooked Chinese Broccoli as well as Raw Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Chinese Broccoli vs Oranges:
Cooked Chinese Broccoli has 2.5 times more Calcium, 1.4 times more Copper, 5.6 times more Iron, 1.8 times more Magnesium, 10.6 times more Manganese, 2.9 times more Phosphorus, 1.4 times more Potassium, 2.6 times more Selenium and 5.6 times more Zinc than Raw Oranges.
Both Cooked Chinese Broccoli and Raw Oranges have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Chinese Broccoli has 36.9 times more Omega 3 and 1.2 times more Protein than Raw Oranges.
While Raw Oranges contain 2.1 times more Energy, 3.1 times more Carbohydrate and 11.1 times more Sugars than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Raw Oranges have similar amounts of Fiber per 100 g.
Both Cooked Chinese Broccoli as well as Raw Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.