Lets compare vitamin content per 5 ounces of Canned Rambutan vs Valencia Oranges:
Rambutan Canned in Syrup has 4.9 times more Vitamin B3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 6.7 times more Vitamin B1, 1.8 times more Vitamin B2, 13.9 times more Vitamin B5, 3.2 times more Vitamin B6, 4.9 times more Vitamin B9 and 9.9 times more Vitamin C than Rambutan Canned in Syrup.
Both Rambutan Canned in Syrup as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Canned Rambutan vs Valencia Oranges:
Rambutan Canned in Syrup has 1.8 times more Copper, 3.9 times more Iron and 14.9 times more Manganese than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.8 times more Calcium, 1.4 times more Magnesium, 1.9 times more Phosphorus and 4.3 times more Potassium than Rambutan Canned in Syrup.
Both Rambutan Canned in Syrup and Raw Valencia Oranges have similar amounts of Water per 5 oz.
Both Rambutan Canned in Syrup as well as Raw Valencia Oranges have insufficient amounts of Zinc in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Rambutan Canned in Syrup has 1.7 times more Energy and 1.8 times more Carbohydrate than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.8 times more Fiber and 1.6 times more Protein than Rambutan Canned in Syrup.
Both Rambutan Canned in Syrup as well as Raw Valencia Oranges have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.