Lets compare vitamin content per 14 ounces of Baked Butternut Winter Squash vs Roasted Almonds:
Baked Butternut Winter Squash has more Vitamin A and more Vitamin C than Dry Roasted Almonds.
While Dry Roasted Almonds contain 70.4 times more Vitamin B2, 3.8 times more Vitamin B3, 2.9 times more Vitamin B9 and 18.5 times more Vitamin E than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash and Dry Roasted Almonds have similar amounts of Vitamin B1, Vitamin B5 and Vitamin B6 per 14 oz.
Both Baked Butternut Winter Squash as well as Dry Roasted Almonds have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 14 oz.
Comparing minerals per 14 ounces for Baked Butternut Winter Squash vs Roasted Almonds:
Baked Butternut Winter Squash has 36.4 times more Water than Dry Roasted Almonds.
While Dry Roasted Almonds contain 6.5 times more Calcium, 16.9 times more Copper, 6.2 times more Iron, 9.6 times more Magnesium, 13 times more Manganese, 17.4 times more Phosphorus, 2.5 times more Potassium, 4 times more Selenium and 25.5 times more Zinc than Baked Butternut Winter Squash.
Comparison of macro-nutrients per 14 ounces:
Baked Butternut Winter Squash has 2.4 times more Omega 3 than Dry Roasted Almonds.
While Dry Roasted Almonds contain 15 times more Energy, 583.8 times more Fat, 215.4 times more Saturated Fat, 924.6 times more Omega 6, 2 times more Carbohydrate, 2.5 times more Sugars, 3.4 times more Fiber and 23.3 times more Protein than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash as well as Dry Roasted Almonds have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.