Lets compare vitamin content per 1 pound of Frozen Butternut Winter Squash vs Cooked Ripe Red Tomatoes:
Frozen Butternut Winter Squash, Unprepared has 10 times more Vitamin A, 2.5 times more Vitamin B1, 2.7 times more Vitamin B2, 1.4 times more Vitamin B3, 1.7 times more Vitamin B5, 1.4 times more Vitamin B6, 1.8 times more Vitamin B9 and 3.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.7 times more Vitamin C and 2 times more Vitamin K than Frozen Butternut Winter Squash, Unprepared.
Both Frozen Butternut Winter Squash, Unprepared as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Frozen Butternut Winter Squash vs Cooked Ripe Red Tomatoes:
Frozen Butternut Winter Squash, Unprepared has 2.6 times more Calcium, 1.3 times more Iron, 1.6 times more Magnesium, 2.4 times more Manganese, 1.4 times more Selenium and 1.2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Copper and 1.3 times more Phosphorus than Frozen Butternut Winter Squash, Unprepared.
Both Frozen Butternut Winter Squash, Unprepared and Cooked Ripe Red Tomatoes have similar amounts of Potassium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Frozen Butternut Winter Squash, Unprepared has 3.2 times more Energy, 13 times more Omega 3, 3.6 times more Carbohydrate, 1.9 times more Fiber and 1.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Frozen Butternut Winter Squash, Unprepared and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 1 lb.
Both Frozen Butternut Winter Squash, Unprepared as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.