Lets compare vitamin content per 14 ounces of Broccoli vs Baked Butternut Winter Squash:
Raw Broccoli has 6.9 times more Vitamin B2, 1.6 times more Vitamin B5, 1.4 times more Vitamin B6, 3.3 times more Vitamin B9, 5.9 times more Vitamin C and 101.6 times more Vitamin K than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 18 times more Vitamin A, 1.5 times more Vitamin B3 and 1.7 times more Vitamin E than Raw Broccoli.
Both Raw Broccoli and Baked Butternut Winter Squash have similar amounts of Vitamin B1 per 14 oz.
Both Raw Broccoli as well as Baked Butternut Winter Squash have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Broccoli vs Baked Butternut Winter Squash:
Raw Broccoli has 1.2 times more Iron, 1.2 times more Manganese, 2.4 times more Phosphorus, 5 times more Selenium, 8.3 times more Sodium and 3.2 times more Zinc than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 1.3 times more Copper and 1.4 times more Magnesium than Raw Broccoli.
Both Raw Broccoli and Baked Butternut Winter Squash have similar amounts of Calcium, Potassium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Broccoli has 2.6 times more Omega 3 and 3.1 times more Protein than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 1.6 times more Carbohydrate than Raw Broccoli.
Both Raw Broccoli and Baked Butternut Winter Squash have similar amounts of Energy, Sugars and Fiber per 14 oz.
Both Raw Broccoli as well as Baked Butternut Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.