Lets compare vitamin content per 7 ounces of Cooked Guava Sauce vs Navel Oranges:
Cooked Guava Sauce has 2.5 times more Vitamin C, 3.7 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 2.6 times more Vitamin B1, 3.9 times more Vitamin B2 and 6.8 times more Vitamin B9 than Cooked Guava Sauce.
Both Cooked Guava Sauce and Raw Navel Oranges have similar amounts of Vitamin A, Vitamin B3 and Vitamin B6 per 7 oz.
Both Cooked Guava Sauce as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Guava Sauce vs Navel Oranges:
Cooked Guava Sauce has 2 times more Copper, 1.4 times more Iron, 3.7 times more Manganese, 1.4 times more Potassium and 2.1 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 6.1 times more Calcium, 1.6 times more Magnesium and 2.1 times more Phosphorus than Cooked Guava Sauce.
Both Cooked Guava Sauce and Raw Navel Oranges have similar amounts of Water per 7 oz.
Both Cooked Guava Sauce as well as Raw Navel Oranges have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Guava Sauce has 1.9 times more Omega 3 and 1.6 times more Fiber than Raw Navel Oranges.
While Raw Navel Oranges contain 1.4 times more Energy, 1.3 times more Carbohydrate, 1.4 times more Sugars and 2.8 times more Protein than Cooked Guava Sauce.
Both Cooked Guava Sauce as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.