Lets compare vitamin content per 1 kilogram of Baked Winter Squash vs Cooked Ripe Red Tomatoes:
Baked All Varieties Winter Squash have 10.9 times more Vitamin A, 3 times more Vitamin B2, 1.8 times more Vitamin B5, 2 times more Vitamin B6, 1.5 times more Vitamin B9 and 1.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.3 times more Vitamin B1, 2.4 times more Vitamin C and 4.7 times more Vitamin E than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 1 kg.
Both Baked All Varieties Winter Squash as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked Winter Squash vs Cooked Ripe Red Tomatoes:
Baked All Varieties Winter Squash have 2 times more Calcium, 1.4 times more Magnesium, 1.8 times more Manganese and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Iron and 1.5 times more Phosphorus than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Cooked Ripe Red Tomatoes have similar amounts of Copper, Potassium and Water per 1 kg.
Both Baked All Varieties Winter Squash as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked All Varieties Winter Squash have 2.1 times more Energy, 46 times more Omega 3, 2.2 times more Carbohydrate, 1.3 times more Sugars and 4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Baked All Varieties Winter Squash and Cooked Ripe Red Tomatoes have similar amounts of Protein per 1 kg.
Both Baked All Varieties Winter Squash as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.