Lets compare vitamin content per 100 grams of Oranges vs Baked Butternut Winter Squash with Salt:
Raw Oranges have 1.2 times more Vitamin B1, 2.4 times more Vitamin B2, 1.6 times more Vitamin B9 and 3.5 times more Vitamin C than Baked Butternut Winter Squash with Salt.
While Baked Butternut Winter Squash with Salt contains 50.7 times more Vitamin A, 3.4 times more Vitamin B3, 1.4 times more Vitamin B5, 2.1 times more Vitamin B6 and 7.2 times more Vitamin E than Raw Oranges.
Both Raw Oranges as well as Baked Butternut Winter Squash with Salt have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Oranges vs Baked Butternut Winter Squash with Salt:
Baked Butternut Winter Squash with Salt contains 1.4 times more Copper, 6 times more Iron, 2.9 times more Magnesium, 6.9 times more Manganese, 1.9 times more Phosphorus, 1.6 times more Potassium, more Sodium and 1.9 times more Zinc than Raw Oranges.
Both Raw Oranges and Baked Butternut Winter Squash with Salt have similar amounts of Calcium and Water per 100 g.
Both Raw Oranges 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 Oranges have 4.7 times more Sugars than Baked Butternut Winter Squash with Salt.
While Baked Butternut Winter Squash with Salt contains 3.4 times more Omega 3 and 1.3 times more Fiber than Raw Oranges.
Both Raw Oranges and Baked Butternut Winter Squash with Salt have similar amounts of Energy, Carbohydrate and Protein per 100 g.
Both Raw Oranges as well as Baked Butternut Winter Squash with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.