Lets compare vitamin content per 100 grams of Baked Butternut Winter Squash with Salt vs Tomatoes:
Baked Butternut Winter Squash with Salt 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 with Salt.
Both Baked Butternut Winter Squash with Salt and Raw Ripe Red Tomatoes have similar amounts of Vitamin B2 and Vitamin C per 100 g.
Both Baked Butternut Winter Squash with Salt as well as Raw Ripe Red Tomatoes 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 Tomatoes:
Baked Butternut Winter Squash with Salt has 4.1 times more Calcium, 2.2 times more Iron, 2.6 times more Magnesium, 1.5 times more Manganese and 48 times more Sodium than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.3 times more Zinc than Baked Butternut Winter Squash with Salt.
Both Baked Butternut Winter Squash with Salt and Raw Ripe Red Tomatoes have similar amounts of Copper, Phosphorus, Potassium and Water per 100 g.
Both Baked Butternut Winter Squash with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Butternut Winter Squash with Salt 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 with Salt.
Both Baked Butternut Winter Squash with Salt and Raw Ripe Red Tomatoes have similar amounts of Protein per 100 g.
Both Baked Butternut Winter Squash with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.