Lets compare vitamin content per 1 pound of Valencia Oranges vs Baked Butternut Winter Squash:
Raw Valencia Oranges have 1.2 times more Vitamin B1, 2.4 times more Vitamin B2, 2.1 times more Vitamin B9 and 3.2 times more Vitamin C than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 46.5 times more Vitamin A, 3.5 times more Vitamin B3, 1.4 times more Vitamin B5 and 2 times more Vitamin B6 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Baked Butternut Winter Squash have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Valencia Oranges vs Baked Butternut Winter Squash:
Baked Butternut Winter Squash contains 1.8 times more Copper, 6.7 times more Iron, 2.9 times more Magnesium, 7.5 times more Manganese, 1.6 times more Phosphorus, 1.6 times more Potassium and 2.2 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Baked Butternut Winter Squash have similar amounts of Calcium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Valencia Oranges have 1.2 times more Energy than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 1.5 times more Omega 3 and 1.3 times more Fiber than Raw Valencia Oranges.
Both Raw Valencia Oranges and Baked Butternut Winter Squash have similar amounts of Carbohydrate and Protein per 1 lb.
Both Raw Valencia Oranges as well as Baked Butternut Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.