Lets compare vitamin content per 7 ounces of Baked Butternut Winter Squash vs Tomatoes:
Baked Butternut Winter Squash has 13.3 times more Vitamin A, 1.9 times more Vitamin B1, 1.6 times more Vitamin B3, 4 times more Vitamin B5, 1.6 times more Vitamin B6, 1.3 times more Vitamin B9 and 2.4 times more Vitamin E than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 7.9 times more Vitamin K than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash and Raw Ripe Red Tomatoes have similar amounts of Vitamin B2 and Vitamin C per 7 oz.
Both Baked Butternut 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 Butternut Winter Squash vs Tomatoes:
Baked Butternut Winter Squash has 4.1 times more Calcium, 2.2 times more Iron, 2.6 times more Magnesium and 1.5 times more Manganese than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.3 times more Zinc than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash and Raw Ripe Red Tomatoes have similar amounts of Copper, Phosphorus, Potassium and Water per 7 oz.
Both Baked Butternut 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 Butternut Winter Squash has 2.2 times more Energy, 8 times more Omega 3, 2.7 times more Carbohydrate and 2.7 times more Fiber than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.3 times more Sugars than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash and Raw Ripe Red Tomatoes have similar amounts of Protein per 7 oz.
Both Baked Butternut Winter Squash as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.