Lets compare vitamin content per 5 ounces of Winter Squash, Hubbard, Baked vs Broccoli:
Winter Squash, Hubbard, Baked no Salt has 10.8 times more Vitamin A than Raw Broccoli.
While Raw Broccoli contains 2.5 times more Vitamin B2, 1.3 times more Vitamin B5, 3.9 times more Vitamin B9, 9.4 times more Vitamin C, 3.9 times more Vitamin E and 63.5 times more Vitamin K than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt and Raw Broccoli have similar amounts of Vitamin B1, Vitamin B3 and Vitamin B6 per 5 oz.
Both Winter Squash, Hubbard, Baked no Salt as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Winter Squash, Hubbard, Baked vs Broccoli:
Raw Broccoli contains 2.8 times more Calcium, 1.6 times more Iron, 2.9 times more Phosphorus, 4.2 times more Selenium, 4.1 times more Sodium and 2.7 times more Zinc than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt and Raw Broccoli have similar amounts of Copper, Magnesium, Manganese, Potassium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Winter Squash, Hubbard, Baked no Salt has 1.5 times more Energy, 2.6 times more Omega 3, 1.6 times more Carbohydrate, 2.9 times more Sugars and 1.9 times more Fiber than Raw Broccoli.
Both Winter Squash, Hubbard, Baked no Salt and Raw Broccoli have similar amounts of Protein per 5 oz.
Both Winter Squash, Hubbard, Baked no Salt as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.