Lets compare vitamin content per 14 ounces of Navel Oranges vs Mashed Hubbard Winter Squash:
Raw Navel Oranges have 1.6 times more Vitamin B1, 1.8 times more Vitamin B2, 1.3 times more Vitamin B3, 3.4 times more Vitamin B9, 9.1 times more Vitamin C and 1.3 times more Vitamin E than Boiled and Mashed Hubbard Winter Squash.
While Boiled and Mashed Hubbard Winter Squash contains 16.7 times more Vitamin A and 1.3 times more Vitamin B6 than Raw Navel Oranges.
Both Raw Navel Oranges and Boiled and Mashed Hubbard Winter Squash have similar amounts of Vitamin B5 per 14 oz.
Both Raw Navel Oranges as well as Boiled and Mashed Hubbard Winter Squash have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 14 oz.
Comparing minerals per 14 ounces for Navel Oranges vs Mashed Hubbard Winter Squash:
Raw Navel Oranges have 4.3 times more Calcium and 1.6 times more Phosphorus than Boiled and Mashed Hubbard Winter Squash.
While Boiled and Mashed Hubbard Winter Squash contains 2.2 times more Iron, 4.3 times more Manganese and 1.3 times more Potassium than Raw Navel Oranges.
Both Raw Navel Oranges and Boiled and Mashed Hubbard Winter Squash have similar amounts of Copper, Magnesium and Water per 14 oz.
Both Raw Navel Oranges as well as Boiled and Mashed Hubbard Winter Squash have insufficient amounts of Selenium and Zinc in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Navel Oranges have 1.6 times more Energy, 1.9 times more Carbohydrate and 2.9 times more Sugars than Boiled and Mashed Hubbard Winter Squash.
While Boiled and Mashed Hubbard Winter Squash contains 10.8 times more Omega 3, 1.3 times more Fiber and 1.6 times more Protein than Raw Navel Oranges.
Both Raw Navel Oranges as well as Boiled and Mashed Hubbard Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.