Lets compare vitamin content per 5 ounces of Winter Squash, Hubbard, Baked vs Spaghetti Winter Squash:
Winter Squash, Hubbard, Baked no Salt has 55.8 times more Vitamin A, 2 times more Vitamin B1, 2.6 times more Vitamin B2, 1.2 times more Vitamin B5, 1.7 times more Vitamin B6, 1.3 times more Vitamin B9, 4.5 times more Vitamin C, 1.5 times more Vitamin E and 1.8 times more Vitamin K than Raw Spaghetti Winter Squash.
While Raw Spaghetti Winter Squash contains 1.7 times more Vitamin B3 than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt as well as Raw Spaghetti Winter Squash have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Winter Squash, Hubbard, Baked vs Spaghetti Winter Squash:
Winter Squash, Hubbard, Baked no Salt has 1.2 times more Copper, 1.5 times more Iron, 1.8 times more Magnesium, 1.4 times more Manganese, 1.9 times more Phosphorus, 3.3 times more Potassium and 2 times more Selenium than Raw Spaghetti Winter Squash.
While Raw Spaghetti Winter Squash contains 1.4 times more Calcium, 2.1 times more Sodium and 1.3 times more Zinc than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt and Raw Spaghetti Winter Squash have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Winter Squash, Hubbard, Baked no Salt has 1.6 times more Energy, 1.6 times more Carbohydrate, 1.8 times more Sugars, 3.3 times more Fiber and 3.9 times more Protein than Raw Spaghetti Winter Squash.
Both Winter Squash, Hubbard, Baked no Salt and Raw Spaghetti Winter Squash have similar amounts of Omega 3 per 5 oz.
Both Winter Squash, Hubbard, Baked no Salt as well as Raw Spaghetti Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.