Lets compare vitamin content per 100 grams of Boiled Frozen Butternut Winter Squash with Salt vs Navel Oranges:
Boiled Frozen Butternut Winter Squash with Salt has 13.9 times more Vitamin A than Raw Navel Oranges.
While Raw Navel Oranges contain 1.4 times more Vitamin B1, 1.3 times more Vitamin B2, 1.7 times more Vitamin B5, 2.1 times more Vitamin B9 and 16.9 times more Vitamin C than Boiled Frozen Butternut Winter Squash with Salt.
Both Boiled Frozen Butternut Winter Squash with Salt and Raw Navel Oranges have similar amounts of Vitamin B3 and Vitamin B6 per 100 g.
Both Boiled Frozen Butternut Winter Squash with Salt as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Frozen Butternut Winter Squash with Salt vs Navel Oranges:
Boiled Frozen Butternut Winter Squash with Salt has 4.5 times more Iron, 6 times more Manganese, 238 times more Sodium and 1.5 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 2.3 times more Calcium and 1.6 times more Phosphorus than Boiled Frozen Butternut Winter Squash with Salt.
Both Boiled Frozen Butternut Winter Squash with Salt and Raw Navel Oranges have similar amounts of Copper, Magnesium, Potassium and Water per 100 g.
Both Boiled Frozen Butternut Winter Squash with Salt as well as Raw Navel Oranges have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Frozen Butternut Winter Squash with Salt has 2 times more Omega 3 and 1.4 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 1.3 times more Energy than Boiled Frozen Butternut Winter Squash with Salt.
Both Boiled Frozen Butternut Winter Squash with Salt and Raw Navel Oranges have similar amounts of Carbohydrate per 100 g.
Both Boiled Frozen Butternut Winter Squash with Salt as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.