Lets compare vitamin content per 100 grams of Valencia Oranges vs Cooked Chinese Broccoli:
Raw Valencia Oranges have 1.6 times more Vitamin B5 and 1.7 times more Vitamin C than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 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.
Both Raw Valencia Oranges and Cooked Chinese Broccoli have similar amounts of Vitamin B1 and Vitamin B6 per 100 g.
Both Raw Valencia Oranges as well as Cooked Chinese Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Valencia Oranges vs Cooked Chinese Broccoli:
Cooked Chinese Broccoli contains 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 Raw Valencia Oranges and Cooked Chinese Broccoli have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Valencia Oranges have 2.2 times more Energy and 3.1 times more Carbohydrate than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 16.1 times more Omega 3 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cooked Chinese Broccoli have similar amounts of Fiber and Protein per 100 g.
Both Raw Valencia Oranges as well as Cooked Chinese Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.