Lets compare vitamin content per 1 kilogram of Oranges vs Baked Winter Squash:
Raw Oranges have 5.4 times more Vitamin B1, 1.5 times more Vitamin B9, 5.5 times more Vitamin C and 1.5 times more Vitamin E than Baked All Varieties Winter Squash.
While Baked All Varieties Winter Squash contain 23.7 times more Vitamin A, 1.7 times more Vitamin B2, 1.8 times more Vitamin B3, 2.7 times more Vitamin B6 and more Vitamin K than Raw Oranges.
Both Raw Oranges and Baked All Varieties Winter Squash have similar amounts of Vitamin B5 per 1 kg.
Both Raw Oranges as well as Baked All Varieties Winter Squash have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Oranges vs Baked Winter Squash:
Raw Oranges have 1.8 times more Calcium than Baked All Varieties Winter Squash.
While Baked All Varieties Winter Squash contain 1.8 times more Copper, 4.4 times more Iron, 1.3 times more Magnesium, 7.5 times more Manganese, 1.4 times more Phosphorus, 1.3 times more Potassium and 3.1 times more Zinc than Raw Oranges.
Both Raw Oranges and Baked All Varieties Winter Squash have similar amounts of Water per 1 kg.
Both Raw Oranges as well as Baked All Varieties Winter Squash have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Oranges have 1.3 times more Energy, 1.3 times more Carbohydrate and 2.8 times more Sugars than Baked All Varieties Winter Squash.
While Baked All Varieties Winter Squash contain 13.1 times more Omega 3 than Raw Oranges.
Both Raw Oranges and Baked All Varieties Winter Squash have similar amounts of Fiber and Protein per 1 kg.
Both Raw Oranges as well as Baked All Varieties Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.