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