Lets compare vitamin content per 100 grams of Cooked Guava Sauce vs Valencia Oranges:
Cooked Guava Sauce has 1.5 times more Vitamin B3, 1.4 times more Vitamin B6 and 3 times more Vitamin C than Raw Valencia Oranges.
While Raw Valencia Oranges contain 3.3 times more Vitamin B1, 3.1 times more Vitamin B2 and 7.8 times more Vitamin B9 than Cooked Guava Sauce.
Both Cooked Guava Sauce and Raw Valencia Oranges have similar amounts of Vitamin A per 100 g.
Both Cooked Guava Sauce as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Guava Sauce vs Valencia Oranges:
Cooked Guava Sauce has 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.
While Raw Valencia Oranges contain 5.7 times more Calcium, 1.4 times more Magnesium and 1.5 times more Phosphorus than Cooked Guava Sauce.
Both Cooked Guava Sauce and Raw Valencia Oranges have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Guava Sauce has 1.4 times more Fiber than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.4 times more Energy, 1.3 times more Carbohydrate and 3.3 times more Protein than Cooked Guava Sauce.
Both Cooked Guava Sauce and Raw Valencia Oranges have similar amounts of Omega 3 per 100 g.
Both Cooked Guava Sauce as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.