Lets compare vitamin content per 5 ounces of Cooked Chinese Broccoli vs Florida Oranges:
Cooked Chinese Broccoli has 7.5 times more Vitamin A, 3.7 times more Vitamin B2, 1.4 times more Vitamin B6, 5.8 times more Vitamin B9, 2.7 times more Vitamin E and more Vitamin K than Raw Florida Oranges.
While Raw Florida Oranges contain 1.6 times more Vitamin B5 and 1.6 times more Vitamin C than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Raw Florida Oranges have similar amounts of Vitamin B1 and Vitamin B3 per 5 oz.
Both Cooked Chinese Broccoli as well as Raw Florida Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Chinese Broccoli vs Florida Oranges:
Cooked Chinese Broccoli has 2.3 times more Calcium, 1.6 times more Copper, 6.2 times more Iron, 1.8 times more Magnesium, 11 times more Manganese, 3.4 times more Phosphorus, 1.5 times more Potassium, 2.6 times more Selenium and 4.9 times more Zinc than Raw Florida Oranges.
Both Cooked Chinese Broccoli and Raw Florida Oranges have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Chinese Broccoli has 23.5 times more Omega 3 and 1.6 times more Protein than Raw Florida Oranges.
While Raw Florida Oranges contain 2.1 times more Energy, 3 times more Carbohydrate and 10.9 times more Sugars than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Raw Florida Oranges have similar amounts of Fiber per 5 oz.
Both Cooked Chinese Broccoli as well as Raw Florida Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.