Lets compare vitamin content per 5 ounces of Mashed Hubbard Winter Squash vs Navel Oranges:
Boiled and Mashed Hubbard Winter Squash has 16.7 times more Vitamin A and 1.3 times more Vitamin B6 than Raw Navel Oranges.
While Raw Navel Oranges contain 1.6 times more Vitamin B1, 1.8 times more Vitamin B2, 1.3 times more Vitamin B3, 3.4 times more Vitamin B9 and 9.1 times more Vitamin C than Boiled and Mashed Hubbard Winter Squash.
Both Boiled and Mashed Hubbard Winter Squash and Raw Navel Oranges have similar amounts of Vitamin B5 and Vitamin E per 5 oz.
Both Boiled and Mashed Hubbard Winter Squash as well as Raw Navel Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 5 oz.
Comparing minerals per 5 ounces for Mashed Hubbard Winter Squash vs Navel Oranges:
Boiled and Mashed Hubbard Winter Squash has 1.2 times more Copper, 2.2 times more Iron, 4.3 times more Manganese and 1.3 times more Potassium than Raw Navel Oranges.
While Raw Navel Oranges contain 4.3 times more Calcium and 1.6 times more Phosphorus than Boiled and Mashed Hubbard Winter Squash.
Both Boiled and Mashed Hubbard Winter Squash and Raw Navel Oranges have similar amounts of Magnesium and Water per 5 oz.
Both Boiled and Mashed Hubbard Winter Squash as well as Raw Navel Oranges have insufficient amounts of Selenium and Zinc in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled and Mashed Hubbard Winter Squash has 10.8 times more Omega 3, 1.3 times more Fiber and 1.6 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 1.6 times more Energy, 1.9 times more Carbohydrate and 2.9 times more Sugars than Boiled and Mashed Hubbard Winter Squash.
Both Boiled and Mashed Hubbard Winter Squash as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.