Lets compare vitamin content per 100 grams of Oranges vs Cooked Chinese Broccoli:
Raw Oranges have 1.6 times more Vitamin B5 and 1.9 times more Vitamin C than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 7.5 times more Vitamin A, 3.7 times more Vitamin B2, 1.5 times more Vitamin B3, 3.3 times more Vitamin B9, 2.7 times more Vitamin E and more Vitamin K than Raw Oranges.
Both Raw Oranges and Cooked Chinese Broccoli have similar amounts of Vitamin B1 and Vitamin B6 per 100 g.
Both Raw Oranges as well as Cooked Chinese Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Oranges vs Cooked Chinese Broccoli:
Cooked Chinese Broccoli contains 2.5 times more Calcium, 1.4 times more Copper, 5.6 times more Iron, 1.8 times more Magnesium, 10.6 times more Manganese, 2.9 times more Phosphorus, 1.4 times more Potassium, 2.6 times more Selenium and 5.6 times more Zinc than Raw Oranges.
Both Raw Oranges and Cooked Chinese Broccoli have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Oranges have 2.1 times more Energy, 3.1 times more Carbohydrate and 11.1 times more Sugars than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 36.9 times more Omega 3 than Raw Oranges.
Both Raw Oranges and Cooked Chinese Broccoli have similar amounts of Fiber and Protein per 100 g.
Both Raw Oranges as well as Cooked Chinese Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.