Lets compare vitamin content per 100 grams of Baked Butternut Winter Squash with Salt vs Carrots:
Baked Butternut Winter Squash with Salt has 1.3 times more Vitamin B5, 2.6 times more Vitamin C and 2 times more Vitamin E than Raw Carrots.
While Raw Carrots contain 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.
Both Baked Butternut Winter Squash with Salt and Raw Carrots have similar amounts of Vitamin B1, Vitamin B3, Vitamin B6 and Vitamin B9 per 100 g.
Both Baked Butternut Winter Squash with Salt as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Butternut Winter Squash with Salt vs Carrots:
Baked Butternut Winter Squash with Salt has 1.2 times more Calcium, 1.4 times more Copper, 2 times more Iron, 2.4 times more Magnesium, 1.2 times more Manganese and 3.5 times more Sodium than Raw Carrots.
While Raw Carrots contain 1.3 times more Phosphorus and 1.8 times more Zinc than Baked Butternut Winter Squash with Salt.
Both Baked Butternut Winter Squash with Salt and Raw Carrots have similar amounts of Potassium and Water per 100 g.
Both Baked Butternut Winter Squash with Salt as well as Raw Carrots have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Butternut Winter Squash with Salt has 12 times more Omega 3 than Raw Carrots.
While Raw Carrots contain 2.4 times more Sugars than Baked Butternut Winter Squash with Salt.
Both Baked Butternut Winter Squash with Salt and Raw Carrots have similar amounts of Energy, Carbohydrate, Fiber and Protein per 100 g.
Both Baked Butternut Winter Squash with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.