Lets compare vitamin content per 100 grams of Boiled Frozen Butternut Winter Squash vs Cooked Ripe Red Tomatoes:
Boiled Frozen Butternut Winter Squash no Salt has 7 times more Vitamin A, 1.4 times more Vitamin B1, 1.8 times more Vitamin B2 and 1.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 6.5 times more Vitamin C than Boiled Frozen Butternut Winter Squash no Salt.
Both Boiled Frozen Butternut Winter Squash no Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3, Vitamin B5 and Vitamin B6 per 100 g.
Both Boiled Frozen Butternut Winter Squash no Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Frozen Butternut Winter Squash vs Cooked Ripe Red Tomatoes:
Boiled Frozen Butternut Winter Squash no Salt has 1.7 times more Calcium and 1.6 times more Manganese than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.1 times more Copper, 2 times more Phosphorus and 1.6 times more Potassium than Boiled Frozen Butternut Winter Squash no Salt.
Both Boiled Frozen Butternut Winter Squash no Salt and Cooked Ripe Red Tomatoes have similar amounts of Iron, Magnesium, Zinc and Water per 100 g.
Both Boiled Frozen Butternut Winter Squash no Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Frozen Butternut Winter Squash no Salt has 2.2 times more Energy, 9 times more Omega 3, 2.5 times more Carbohydrate and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Boiled Frozen Butternut Winter Squash no Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.