Lets compare vitamin content per 1 kilogram of Baked Butternut Winter Squash vs Navel Oranges:
Baked Butternut Winter Squash has 46.5 times more Vitamin A, 2.3 times more Vitamin B3, 1.4 times more Vitamin B5, 1.6 times more Vitamin B6 and 8.6 times more Vitamin E than Raw Navel Oranges.
While Raw Navel Oranges contain 3 times more Vitamin B2, 1.8 times more Vitamin B9 and 3.9 times more Vitamin C than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash and Raw Navel Oranges have similar amounts of Vitamin B1 per 1 kg.
Both Baked Butternut Winter Squash as well as Raw Navel Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 1 kg.
Comparing minerals per 1 kilogram for Baked Butternut Winter Squash vs Navel Oranges:
Baked Butternut Winter Squash has 1.7 times more Copper, 4.6 times more Iron, 2.6 times more Magnesium, 5.9 times more Manganese, 1.7 times more Potassium and 1.6 times more Zinc than Raw Navel Oranges.
Both Baked Butternut Winter Squash and Raw Navel Oranges have similar amounts of Calcium, Phosphorus and Water per 1 kg.
Both Baked Butternut Winter Squash as well as Raw Navel Oranges have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Butternut Winter Squash has 2.7 times more Omega 3 and 1.5 times more Fiber than Raw Navel Oranges.
While Raw Navel Oranges contain 4.3 times more Sugars than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash and Raw Navel Oranges have similar amounts of Energy, Carbohydrate and Protein per 1 kg.
Both Baked Butternut Winter Squash as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.