Lets compare vitamin content per 5 ounces of Winter Squash, Hubbard, Baked vs Navel Oranges:
Winter Squash, Hubbard, Baked no Salt has 27.9 times more Vitamin A, 1.3 times more Vitamin B3, 1.7 times more Vitamin B5, 2.2 times more Vitamin B6, 1.3 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 2.1 times more Vitamin B9 and 6.2 times more Vitamin C than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt and Raw Navel Oranges have similar amounts of Vitamin B1 and Vitamin B2 per 5 oz.
Both Winter Squash, Hubbard, Baked no Salt as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Winter Squash, Hubbard, Baked vs Navel Oranges:
Winter Squash, Hubbard, Baked no Salt has 3.6 times more Iron, 2 times more Magnesium, 5.9 times more Manganese, 2.2 times more Potassium, more Selenium and 1.9 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 2.5 times more Calcium than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt and Raw Navel Oranges have similar amounts of Copper, Phosphorus and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Winter Squash, Hubbard, Baked no Salt has 18 times more Omega 3, 2.2 times more Fiber and 2.7 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 1.7 times more Sugars than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt and Raw Navel Oranges have similar amounts of Energy and Carbohydrate per 5 oz.
Both Winter Squash, Hubbard, Baked no Salt as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.