Lets compare vitamin content per 100 grams of Boiled Frozen Butternut Winter Squash vs Carrots:
Raw Carrots contain 5 times more Vitamin A, 1.3 times more Vitamin B1, 1.5 times more Vitamin B2, 2.1 times more Vitamin B3, 1.8 times more Vitamin B5, 2 times more Vitamin B6 and 1.7 times more Vitamin C than Boiled Frozen Butternut Winter Squash no Salt.
Both Boiled Frozen Butternut Winter Squash no Salt and Raw Carrots have similar amounts of Vitamin B9 per 100 g.
Both Boiled Frozen Butternut Winter Squash no Salt as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Frozen Butternut Winter Squash vs Carrots:
Boiled Frozen Butternut Winter Squash no Salt has 1.9 times more Iron and 1.2 times more Manganese than Raw Carrots.
While Raw Carrots contain 1.7 times more Calcium, 1.3 times more Copper, 1.3 times more Magnesium, 2.5 times more Phosphorus, 2.4 times more Potassium, 34.5 times more Sodium and 2 times more Zinc than Boiled Frozen Butternut Winter Squash no Salt.
Both Boiled Frozen Butternut Winter Squash no Salt and Raw Carrots have similar amounts of Water per 100 g.
Both Boiled Frozen Butternut Winter Squash no Salt as well as Raw Carrots have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Frozen Butternut Winter Squash no Salt has 9 times more Omega 3 and 1.3 times more Protein than Raw Carrots.
Both Boiled Frozen Butternut Winter Squash no Salt and Raw Carrots have similar amounts of Energy and Carbohydrate per 100 g.
Both Boiled Frozen Butternut Winter Squash no Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.