Lets compare vitamin content per 1 kilogram of Cooked Guava Sauce vs Frozen Chopped Broccoli:
Cooked Guava Sauce has 2.6 times more Vitamin C than Frozen Chopped Broccoli, Unprepared.
While Frozen Chopped Broccoli, Unprepared contains 3.7 times more Vitamin A, 2 times more Vitamin B1, 7.4 times more Vitamin B2, 1.4 times more Vitamin B6, 13.4 times more Vitamin B9, 2.2 times more Vitamin E and 42.7 times more Vitamin K than Cooked Guava Sauce.
Both Cooked Guava Sauce and Frozen Chopped Broccoli, Unprepared have similar amounts of Vitamin B3 per 1 kg.
Both Cooked Guava Sauce as well as Frozen Chopped Broccoli, Unprepared have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Guava Sauce vs Frozen Chopped Broccoli:
Cooked Guava Sauce has 2 times more Copper than Frozen Chopped Broccoli, Unprepared.
While Frozen Chopped Broccoli, Unprepared contains 8 times more Calcium, 4.5 times more Iron, 2.6 times more Magnesium, 2.7 times more Manganese, 4.5 times more Phosphorus, 5.6 times more Selenium, 6 times more Sodium and 2.8 times more Zinc than Cooked Guava Sauce.
Both Cooked Guava Sauce and Frozen Chopped Broccoli, Unprepared have similar amounts of Potassium and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Guava Sauce has 1.4 times more Energy, 2 times more Carbohydrate and 4.4 times more Sugars than Frozen Chopped Broccoli, Unprepared.
While Frozen Chopped Broccoli, Unprepared contains 6.2 times more Omega 3 and 8.8 times more Protein than Cooked Guava Sauce.
Both Cooked Guava Sauce and Frozen Chopped Broccoli, Unprepared have similar amounts of Fiber per 1 kg.
Both Cooked Guava Sauce as well as Frozen Chopped Broccoli, Unprepared have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.