Lets compare vitamin content per 7 ounces of Baked Winter Squash vs Carrots:
Baked All Varieties Winter Squash have 1.6 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 3.2 times more Vitamin A, 4.1 times more Vitamin B1, 2 times more Vitamin B3, 5.5 times more Vitamin E and 3 times more Vitamin K than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Carrots have similar amounts of Vitamin B2, Vitamin B5, Vitamin B6 and Vitamin B9 per 7 oz.
Both Baked All Varieties Winter Squash as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Winter Squash vs Carrots:
Baked All Varieties Winter Squash have 1.8 times more Copper, 1.5 times more Iron and 1.3 times more Manganese than Raw Carrots.
While Raw Carrots contain 1.5 times more Calcium, 1.8 times more Phosphorus, 1.3 times more Potassium and 69 times more Sodium than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Carrots have similar amounts of Magnesium, Zinc and Water per 7 oz.
Both Baked All Varieties Winter Squash as well as Raw Carrots have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked All Varieties Winter Squash have 46 times more Omega 3 than Raw Carrots.
While Raw Carrots contain 1.4 times more Sugars than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Carrots have similar amounts of Energy, Carbohydrate, Fiber and Protein per 7 oz.
Both Baked All Varieties Winter Squash as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.