Lets compare vitamin content per 1 kilogram of Baked Butternut Winter Squash with Salt vs Boiled Carrots:
Baked Butternut Winter Squash with Salt has 1.5 times more Vitamin B3, 1.5 times more Vitamin B5, 1.4 times more Vitamin B9, 4.2 times more Vitamin C and 1.3 times more Vitamin E than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.5 times more Vitamin A, 2.6 times more Vitamin B2 and 13.7 times more Vitamin K than Baked Butternut Winter Squash with Salt.
Both Baked Butternut Winter Squash with Salt and Boiled and Drained Carrots have similar amounts of Vitamin B1 and Vitamin B6 per 1 kg.
Both Baked Butternut Winter Squash with Salt as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked Butternut Winter Squash with Salt vs Boiled Carrots:
Baked Butternut Winter Squash with Salt has 1.4 times more Calcium, 3.8 times more Copper, 1.8 times more Iron, 2.9 times more Magnesium, 1.2 times more Potassium and 4.1 times more Sodium than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.4 times more Selenium and 1.5 times more Zinc than Baked Butternut Winter Squash with Salt.
Both Baked Butternut Winter Squash with Salt and Boiled and Drained Carrots have similar amounts of Manganese, Phosphorus and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Butternut Winter Squash with Salt has 24 times more Omega 3 and 1.3 times more Carbohydrate than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.8 times more Sugars than Baked Butternut Winter Squash with Salt.
Both Baked Butternut Winter Squash with Salt and Boiled and Drained Carrots have similar amounts of Energy, Fiber and Protein per 1 kg.
Both Baked Butternut Winter Squash with Salt as well as Boiled and Drained Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.