Lets compare vitamin content per 5 ounces of Valencia Oranges vs Cooked Guava Sauce:
Raw Valencia Oranges have 3.3 times more Vitamin B1, 3.1 times more Vitamin B2 and 7.8 times more Vitamin B9 than Cooked Guava Sauce.
While Cooked Guava Sauce contains 1.5 times more Vitamin B3, 1.4 times more Vitamin B6 and 3 times more Vitamin C than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cooked Guava Sauce have similar amounts of Vitamin A per 5 oz.
Both Raw Valencia Oranges as well as Cooked Guava Sauce have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Valencia Oranges vs Cooked Guava Sauce:
Raw Valencia Oranges have 5.7 times more Calcium, 1.4 times more Magnesium and 1.5 times more Phosphorus than Cooked Guava Sauce.
While Cooked Guava Sauce contains 2.1 times more Copper, 2 times more Iron, 4.7 times more Manganese, 1.3 times more Potassium and 2.8 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cooked Guava Sauce have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Valencia Oranges have 1.4 times more Energy, 1.3 times more Carbohydrate and 3.3 times more Protein than Cooked Guava Sauce.
While Cooked Guava Sauce contains 1.4 times more Fiber than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cooked Guava Sauce have similar amounts of Omega 3 per 5 oz.
Both Raw Valencia Oranges as well as Cooked Guava Sauce have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.