Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Baked Acorn Winter Squash:
Cooked Ripe Red Tomatoes have 1.7 times more Vitamin B2 and 2.1 times more Vitamin C than Baked Acorn Winter Squash.
While Baked Acorn Winter Squash contains 4.6 times more Vitamin B1, 1.7 times more Vitamin B3, 3.9 times more Vitamin B5, 2.5 times more Vitamin B6 and 1.5 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Baked Acorn Winter Squash have similar amounts of Vitamin A per 100 g.
Both Cooked Ripe Red Tomatoes as well as Baked Acorn Winter Squash have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Baked Acorn Winter Squash:
Baked Acorn Winter Squash contains 4 times more Calcium, 1.4 times more Iron, 4.8 times more Magnesium, 2.3 times more Manganese, 1.6 times more Phosphorus, 2 times more Potassium and 1.4 times more Selenium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Baked Acorn Winter Squash have similar amounts of Copper, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Acorn Winter Squash contains 3.1 times more Energy, 18.5 times more Omega 3, 3.6 times more Carbohydrate and 6.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Baked Acorn Winter Squash have similar amounts of Protein per 100 g.
Both Cooked Ripe Red Tomatoes as well as Baked Acorn Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.