Lets compare vitamin content per 100 grams of Baked Butternut Winter Squash with Salt vs Oranges:
Baked Butternut Winter Squash with Salt has 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.
While Raw Oranges contain 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.
Both Baked Butternut Winter Squash with Salt and Raw Oranges have similar amounts of Vitamin B1 per 100 g.
Both Baked Butternut Winter Squash with Salt as well as Raw Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Baked Butternut Winter Squash with Salt vs Oranges:
Baked Butternut Winter Squash with Salt has 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 Baked Butternut Winter Squash with Salt and Raw Oranges have similar amounts of Calcium and Water per 100 g.
Both Baked Butternut Winter Squash with Salt as well as Raw Oranges have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Butternut Winter Squash with Salt has 3.4 times more Omega 3 and 1.3 times more Fiber than Raw Oranges.
While Raw Oranges contain 4.7 times more Sugars than Baked Butternut Winter Squash with Salt.
Both Baked Butternut Winter Squash with Salt and Raw Oranges have similar amounts of Energy, Carbohydrate and Protein per 100 g.
Both Baked Butternut Winter Squash with Salt as well as Raw Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.