Lets compare vitamin content per 100 grams of Broccoli vs Cooked Guava Sauce:
Raw Broccoli has 2.2 times more Vitamin A, 2.7 times more Vitamin B1, 9 times more Vitamin B2, 1.5 times more Vitamin B3, 1.9 times more Vitamin B6, 12.6 times more Vitamin B9, 1.4 times more Vitamin E and 53.5 times more Vitamin K than Cooked Guava Sauce.
While Cooked Guava Sauce contains 1.6 times more Vitamin C than Raw Broccoli.
Both Raw Broccoli as well as Cooked Guava Sauce have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Broccoli vs Cooked Guava Sauce:
Raw Broccoli has 6.7 times more Calcium, 4.1 times more Iron, 3 times more Magnesium, 1.9 times more Manganese, 6 times more Phosphorus, 1.4 times more Potassium, 5 times more Selenium, 8.3 times more Sodium and 2.4 times more Zinc than Cooked Guava Sauce.
While Cooked Guava Sauce contains 1.6 times more Copper than Raw Broccoli.
Both Raw Broccoli and Cooked Guava Sauce have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Broccoli has 3.7 times more Omega 3 and 8.8 times more Protein than Cooked Guava Sauce.
While Cooked Guava Sauce contains 1.4 times more Carbohydrate, 3.5 times more Sugars and 1.4 times more Fiber than Raw Broccoli.
Both Raw Broccoli and Cooked Guava Sauce have similar amounts of Energy per 100 g.
Both Raw Broccoli as well as Cooked Guava Sauce have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.