Lets compare vitamin content per 5 ounces of Oranges vs Baked Butternut Winter Squash:
Raw Oranges have 1.2 times more Vitamin B1, 2.4 times more Vitamin B2, 1.6 times more Vitamin B9 and 3.5 times more Vitamin C than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 50.7 times more Vitamin A, 3.4 times more Vitamin B3, 1.4 times more Vitamin B5, 2.1 times more Vitamin B6 and 7.2 times more Vitamin E than Raw Oranges.
Both Raw Oranges as well as Baked Butternut Winter Squash have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 5 oz.
Comparing minerals per 5 ounces for Oranges vs Baked Butternut Winter Squash:
Baked Butternut Winter Squash contains 1.4 times more Copper, 6 times more Iron, 2.9 times more Magnesium, 6.9 times more Manganese, 1.9 times more Phosphorus, 1.6 times more Potassium and 1.9 times more Zinc than Raw Oranges.
Both Raw Oranges and Baked Butternut Winter Squash have similar amounts of Calcium and Water per 5 oz.
Both Raw Oranges as well as Baked Butternut Winter Squash have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Oranges have 4.7 times more Sugars than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 3.4 times more Omega 3 and 1.3 times more Fiber than Raw Oranges.
Both Raw Oranges and Baked Butternut Winter Squash have similar amounts of Energy, Carbohydrate and Protein per 5 oz.
Both Raw Oranges as well as Baked Butternut Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.