Lets compare vitamin content per 7 ounces of Baked Winter Squash vs Tomatoes:
Baked All Varieties Winter Squash have 6.2 times more Vitamin A, 3.5 times more Vitamin B2, 2.6 times more Vitamin B5, 2 times more Vitamin B6 and 1.3 times more Vitamin B9 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.3 times more Vitamin B1, 1.4 times more Vitamin C, 4.5 times more Vitamin E and 1.8 times more Vitamin K than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Ripe Red Tomatoes have similar amounts of Vitamin B3 per 7 oz.
Both Baked All Varieties Winter Squash as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Winter Squash vs Tomatoes:
Baked All Varieties Winter Squash have 2.2 times more Calcium, 1.4 times more Copper, 1.6 times more Iron, 1.6 times more Manganese and 1.3 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.3 times more Phosphorus than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Ripe Red Tomatoes have similar amounts of Magnesium, Potassium and Water per 7 oz.
Both Baked All Varieties Winter Squash as well as Raw Ripe Red Tomatoes have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked All Varieties Winter Squash have 2.1 times more Energy, 30.7 times more Omega 3, 2.3 times more Carbohydrate, 1.3 times more Sugars and 2.3 times more Fiber than Raw Ripe Red Tomatoes.
Both Baked All Varieties Winter Squash and Raw Ripe Red Tomatoes have similar amounts of Protein per 7 oz.
Both Baked All Varieties Winter Squash as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.