Lets compare vitamin content per 5 ounces of Roasted Sunflower Seeds vs Baked Butternut Winter Squash:
Dry Roasted Sunflower Seed Kernels no Salt have 1.5 times more Vitamin B1, 14.5 times more Vitamin B2, 7.3 times more Vitamin B3, 19.6 times more Vitamin B5, 6.5 times more Vitamin B6, 12.5 times more Vitamin B9, 20.2 times more Vitamin E and 2.7 times more Vitamin K than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains more Vitamin A and 10.8 times more Vitamin C than Dry Roasted Sunflower Seed Kernels no Salt.
Both Dry Roasted Sunflower Seed Kernels no Salt as well as Baked Butternut Winter Squash have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Roasted Sunflower Seeds vs Baked Butternut Winter Squash:
Dry Roasted Sunflower Seed Kernels no Salt have 1.7 times more Calcium, 28.2 times more Copper, 6.3 times more Iron, 4.4 times more Magnesium, 12.3 times more Manganese, 42.8 times more Phosphorus, 3 times more Potassium, 158.6 times more Selenium and 40.7 times more Zinc than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 73.2 times more Water than Dry Roasted Sunflower Seed Kernels no Salt.
Comparison of macro-nutrients per 5 ounces:
Dry Roasted Sunflower Seed Kernels no Salt have 14.6 times more Energy, 553.3 times more Fat, 274.7 times more Saturated Fat, 2.9 times more Omega 3, 2341.6 times more Omega 6, 2.3 times more Carbohydrate, 1.4 times more Sugars, 3.5 times more Fiber and 21.5 times more Protein than Baked Butternut Winter Squash.
Both Dry Roasted Sunflower Seed Kernels no Salt as well as Baked Butternut Winter Squash have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.