Lets compare vitamin content per 100 grams of Carrots vs Baked Butternut Winter Squash with Salt:
Raw Carrots have 1.5 times more Vitamin A, 3.4 times more Vitamin B2 and 13.2 times more Vitamin K than Baked Butternut Winter Squash with Salt.
While Baked Butternut Winter Squash with Salt contains 1.3 times more Vitamin B5, 2.6 times more Vitamin C and 2 times more Vitamin E than Raw Carrots.
Both Raw Carrots and Baked Butternut Winter Squash with Salt have similar amounts of Vitamin B1, Vitamin B3, Vitamin B6 and Vitamin B9 per 100 g.
Both Raw Carrots as well as Baked Butternut Winter Squash with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Baked Butternut Winter Squash with Salt:
Raw Carrots have 1.3 times more Phosphorus and 1.8 times more Zinc than Baked Butternut Winter Squash with Salt.
While Baked Butternut Winter Squash with Salt contains 1.4 times more Copper, 2 times more Iron, 2.4 times more Magnesium and 3.5 times more Sodium than Raw Carrots.
Both Raw Carrots and Baked Butternut Winter Squash with Salt have similar amounts of Calcium, Manganese, Potassium and Water per 100 g.
Both Raw Carrots as well as Baked Butternut Winter Squash with Salt have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 2.4 times more Sugars than Baked Butternut Winter Squash with Salt.
While Baked Butternut Winter Squash with Salt contains 12 times more Omega 3 than Raw Carrots.
Both Raw Carrots and Baked Butternut Winter Squash with Salt have similar amounts of Energy, Carbohydrate, Fiber and Protein per 100 g.
Both Raw Carrots as well as Baked Butternut Winter Squash with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.