Lets compare vitamin content per 5 ounces of Cooked Broccoli Raab vs Valencia Oranges:
Cooked Broccoli Raab has 18.9 times more Vitamin A, 1.9 times more Vitamin B1, 3.5 times more Vitamin B2, 7.4 times more Vitamin B3, 1.8 times more Vitamin B5, 3.5 times more Vitamin B6 and 1.8 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.3 times more Vitamin C than Cooked Broccoli Raab.
Both Cooked Broccoli Raab as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Broccoli Raab vs Valencia Oranges:
Cooked Broccoli Raab has 3 times more Calcium, 2 times more Copper, 14.1 times more Iron, 2.7 times more Magnesium, 16.5 times more Manganese, 4.8 times more Phosphorus, 1.9 times more Potassium, more Sodium and 9 times more Zinc than Raw Valencia Oranges.
Both Cooked Broccoli Raab and Raw Valencia Oranges have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Broccoli Raab has 12.6 times more Omega 3 and 3.7 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2 times more Energy and 3.8 times more Carbohydrate than Cooked Broccoli Raab.
Both Cooked Broccoli Raab and Raw Valencia Oranges have similar amounts of Fiber per 5 oz.
Both Cooked Broccoli Raab as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.