Lets compare vitamin content per 7 ounces of Baked Winter Squash vs Valencia Oranges:
Baked All Varieties Winter Squash have 21.8 times more Vitamin A, 1.7 times more Vitamin B2, 1.8 times more Vitamin B3 and 2.6 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 5.4 times more Vitamin B1, 2 times more Vitamin B9 and 5.1 times more Vitamin C than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Valencia Oranges have similar amounts of Vitamin B5 per 7 oz.
Both Baked All Varieties Winter Squash as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Winter Squash vs Valencia Oranges:
Baked All Varieties Winter Squash have 2.2 times more Copper, 4.9 times more Iron, 1.3 times more Magnesium, 8.1 times more Manganese, 1.3 times more Potassium and 3.7 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.8 times more Calcium than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Valencia Oranges have similar amounts of Phosphorus and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked All Varieties Winter Squash have 5.8 times more Omega 3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.3 times more Energy and 1.3 times more Carbohydrate than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Valencia Oranges have similar amounts of Fiber and Protein per 7 oz.
Both Baked All Varieties Winter Squash as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.