Lets compare vitamin content per 5 ounces of Cooked Guava Sauce vs Oranges:
Cooked Guava Sauce has 1.3 times more Vitamin A, 1.5 times more Vitamin B3, 1.5 times more Vitamin B6, 2.8 times more Vitamin C, 3.1 times more Vitamin E and more Vitamin K than Raw Oranges.
While Raw Oranges contain 3.3 times more Vitamin B1, 3.1 times more Vitamin B2 and 6 times more Vitamin B9 than Cooked Guava Sauce.
Both Cooked Guava Sauce as well as Raw Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Guava Sauce vs Oranges:
Cooked Guava Sauce has 1.7 times more Copper, 1.8 times more Iron, 4.3 times more Manganese, 1.2 times more Potassium and 2.4 times more Zinc than Raw Oranges.
While Raw Oranges contain 5.7 times more Calcium, 1.4 times more Magnesium and 1.3 times more Phosphorus than Cooked Guava Sauce.
Both Cooked Guava Sauce and Raw Oranges have similar amounts of Water per 5 oz.
Both Cooked Guava Sauce as well as Raw Oranges have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Guava Sauce has 2.4 times more Omega 3 and 1.5 times more Fiber than Raw Oranges.
While Raw Oranges contain 1.3 times more Energy, 1.6 times more Sugars and 2.9 times more Protein than Cooked Guava Sauce.
Both Cooked Guava Sauce and Raw Oranges have similar amounts of Carbohydrate per 5 oz.
Both Cooked Guava Sauce as well as Raw Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.