Lets compare vitamin content per 5 ounces of Baked Winter Squash vs Navel Oranges:
Baked All Varieties Winter Squash have 21.8 times more Vitamin A, 1.3 times more Vitamin B2, 2 times more Vitamin B6 and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 4.3 times more Vitamin B1, 1.7 times more Vitamin B9 and 6.2 times more Vitamin C than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Navel Oranges have similar amounts of Vitamin B3, Vitamin B5 and Vitamin E per 5 oz.
Both Baked All Varieties Winter Squash as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Winter Squash vs Navel Oranges:
Baked All Varieties Winter Squash have 2.1 times more Copper, 3.4 times more Iron, 6.4 times more Manganese, 1.5 times more Potassium and 2.8 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 2 times more Calcium than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Navel Oranges have similar amounts of Magnesium, Phosphorus and Water per 5 oz.
Both Baked All Varieties Winter Squash as well as Raw Navel Oranges have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked All Varieties Winter Squash have 10.2 times more Omega 3 and 1.3 times more Fiber than Raw Navel Oranges.
While Raw Navel Oranges contain 1.3 times more Energy, 1.4 times more Carbohydrate and 2.6 times more Sugars than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Navel Oranges have similar amounts of Protein per 5 oz.
Both Baked All Varieties Winter Squash as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.