Lets compare vitamin content per 7 ounces of Baked Butternut Winter Squash vs Cooked Ripe Red Tomatoes:
Baked Butternut Winter Squash has 23.3 times more Vitamin A, 2 times more Vitamin B1, 1.8 times more Vitamin B3, 2.8 times more Vitamin B5, 1.6 times more Vitamin B6, 1.5 times more Vitamin B9 and 2.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Vitamin B2, 1.5 times more Vitamin C and 2.8 times more Vitamin K than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Butternut Winter Squash vs Cooked Ripe Red Tomatoes:
Baked Butternut Winter Squash has 3.7 times more Calcium, 3.2 times more Magnesium, 1.6 times more Manganese and 1.3 times more Potassium than Cooked Ripe Red Tomatoes.
Both Baked Butternut Winter Squash and Cooked Ripe Red Tomatoes have similar amounts of Copper, Iron, Phosphorus, Zinc and Water per 7 oz.
Both Baked Butternut Winter Squash as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Butternut Winter Squash has 2.2 times more Energy, 12 times more Omega 3, 2.6 times more Carbohydrate and 4.6 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Sugars than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash and Cooked Ripe Red Tomatoes have similar amounts of Protein per 7 oz.
Both Baked Butternut Winter Squash as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.