Lets compare vitamin content per 7 ounces of Valencia Oranges vs Cooked Broccoli Raab:
Raw Valencia Oranges have 1.3 times more Vitamin C than Cooked Broccoli Raab.
While Cooked Broccoli Raab contains 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.
Both Raw Valencia Oranges as well as Cooked Broccoli Raab have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Valencia Oranges vs Cooked Broccoli Raab:
Cooked Broccoli Raab contains 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 Raw Valencia Oranges and Cooked Broccoli Raab have similar amounts of Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Valencia Oranges have 2 times more Energy and 3.8 times more Carbohydrate than Cooked Broccoli Raab.
While Cooked Broccoli Raab contains 12.6 times more Omega 3 and 3.7 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cooked Broccoli Raab have similar amounts of Fiber per 7 oz.
Both Raw Valencia Oranges as well as Cooked Broccoli Raab have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.