Lets compare vitamin content per 5 ounces of Cooked Chinese Broccoli vs Valencia Oranges:
Cooked Chinese Broccoli has 6.8 times more Vitamin A, 3.7 times more Vitamin B2, 1.6 times more Vitamin B3 and 2.5 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.6 times more Vitamin B5 and 1.7 times more Vitamin C than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Raw Valencia Oranges have similar amounts of Vitamin B1 and Vitamin B6 per 5 oz.
Both Cooked Chinese Broccoli as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Chinese Broccoli vs Valencia Oranges:
Cooked Chinese Broccoli has 2.5 times more Calcium, 1.6 times more Copper, 6.2 times more Iron, 1.8 times more Magnesium, 11.5 times more Manganese, 2.4 times more Phosphorus, 1.5 times more Potassium and 6.5 times more Zinc than Raw Valencia Oranges.
Both Cooked Chinese Broccoli and Raw Valencia Oranges have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Chinese Broccoli has 16.1 times more Omega 3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.2 times more Energy and 3.1 times more Carbohydrate than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Raw Valencia Oranges have similar amounts of Fiber and Protein per 5 oz.
Both Cooked Chinese Broccoli as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.