Lets compare vitamin content per 14 ounces of Cooked Guava Sauce vs Florida Oranges:
Cooked Guava Sauce has 1.3 times more Vitamin A, 1.8 times more Vitamin B6, 3.3 times more Vitamin C, 3.1 times more Vitamin E and more Vitamin K than Raw Florida Oranges.
While Raw Florida Oranges contain 3.8 times more Vitamin B1, 3.1 times more Vitamin B2 and 3.4 times more Vitamin B9 than Cooked Guava Sauce.
Both Cooked Guava Sauce and Raw Florida Oranges have similar amounts of Vitamin B3 per 14 oz.
Both Cooked Guava Sauce as well as Raw Florida Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Guava Sauce vs Florida Oranges:
Cooked Guava Sauce has 2 times more Copper, 2 times more Iron, 4.5 times more Manganese, 1.3 times more Potassium and 2.1 times more Zinc than Raw Florida Oranges.
While Raw Florida Oranges contain 6.1 times more Calcium and 1.4 times more Magnesium than Cooked Guava Sauce.
Both Cooked Guava Sauce and Raw Florida Oranges have similar amounts of Phosphorus and Water per 14 oz.
Both Cooked Guava Sauce as well as Raw Florida Oranges have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Guava Sauce has 1.5 times more Omega 3 and 1.5 times more Fiber than Raw Florida Oranges.
While Raw Florida Oranges contain 1.3 times more Energy, 1.6 times more Sugars and 2.2 times more Protein than Cooked Guava Sauce.
Both Cooked Guava Sauce and Raw Florida Oranges have similar amounts of Carbohydrate per 14 oz.
Both Cooked Guava Sauce as well as Raw Florida Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.