Lets compare vitamin content per 100 grams of Oranges vs Cooked Guava Sauce:
Raw Oranges have 3.3 times more Vitamin B1, 3.1 times more Vitamin B2 and 6 times more Vitamin B9 than Cooked Guava Sauce.
While Cooked Guava Sauce contains 1.3 times more Vitamin A, 1.5 times more Vitamin B3, 1.5 times more Vitamin B6, 2.8 times more Vitamin C, 3.1 times more Vitamin E and more Vitamin K than Raw Oranges.
Both Raw Oranges as well as Cooked Guava Sauce have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Oranges vs Cooked Guava Sauce:
Raw Oranges have 5.7 times more Calcium, 1.4 times more Magnesium and 1.3 times more Phosphorus than Cooked Guava Sauce.
While Cooked Guava Sauce contains 1.7 times more Copper, 1.8 times more Iron, 4.3 times more Manganese and 2.4 times more Zinc than Raw Oranges.
Both Raw Oranges and Cooked Guava Sauce have similar amounts of Potassium and Water per 100 g.
Both Raw Oranges as well as Cooked Guava Sauce have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Oranges have 1.3 times more Energy, 1.2 times more Carbohydrate, 1.6 times more Sugars and 2.9 times more Protein than Cooked Guava Sauce.
While Cooked Guava Sauce contains 2.4 times more Omega 3 and 1.5 times more Fiber than Raw Oranges.
Both Raw Oranges as well as Cooked Guava Sauce have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.