Lets compare vitamin content per 5 ounces of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt vs Valencia Oranges:
Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt has 3 times more Vitamin B3, 1.4 times more Vitamin B5 and 1.6 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2 times more Vitamin A, 2.3 times more Vitamin B1, 1.8 times more Vitamin B2, 4.9 times more Vitamin B9 and 13.9 times more Vitamin C than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
Both Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt vs Valencia Oranges:
Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt has 3.8 times more Iron, 4.7 times more Manganese, more Sodium and 3.3 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.9 times more Calcium and 1.5 times more Potassium than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
Both Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt and Raw Valencia Oranges have similar amounts of Copper, Magnesium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt has 4.9 times more Omega 3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.8 times more Energy, 1.8 times more Carbohydrate, 1.8 times more Fiber and 1.6 times more Protein than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
Both Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.