Lets compare vitamin content per 5 ounces of Baked Winter Squash vs Oranges:
Baked All Varieties Winter Squash have 23.7 times more Vitamin A, 1.7 times more Vitamin B2, 1.8 times more Vitamin B3, 2.7 times more Vitamin B6 and more Vitamin K than Raw Oranges.
While Raw Oranges contain 5.4 times more Vitamin B1, 1.5 times more Vitamin B9, 5.5 times more Vitamin C and 1.5 times more Vitamin E than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Oranges have similar amounts of Vitamin B5 per 5 oz.
Both Baked All Varieties Winter Squash as well as Raw Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Winter Squash vs Oranges:
Baked All Varieties Winter Squash have 1.8 times more Copper, 4.4 times more Iron, 1.3 times more Magnesium, 7.5 times more Manganese, 1.4 times more Phosphorus, 1.3 times more Potassium and 3.1 times more Zinc than Raw Oranges.
While Raw Oranges contain 1.8 times more Calcium than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Oranges have similar amounts of Water per 5 oz.
Both Baked All Varieties Winter Squash as well as Raw Oranges have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked All Varieties Winter Squash have 13.1 times more Omega 3 than Raw Oranges.
While Raw Oranges contain 1.3 times more Energy, 1.3 times more Carbohydrate and 2.8 times more Sugars than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Oranges have similar amounts of Fiber and Protein per 5 oz.
Both Baked All Varieties Winter Squash as well as Raw Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.