Lets compare vitamin content per 100 grams of Winter Squash, Hubbard, Baked with Salt vs Tomatoes in Juice with Salt:
Winter Squash, Hubbard, Baked with Salt has 16.8 times more Vitamin A, 3.8 times more Vitamin B5, 1.5 times more Vitamin B6 and 2 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 7.8 times more Vitamin B1, 1.3 times more Vitamin B3, 1.3 times more Vitamin C, 3 times more Vitamin E and 1.6 times more Vitamin K than Winter Squash, Hubbard, Baked with Salt.
Both Winter Squash, Hubbard, Baked with Salt and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B2 per 100 g.
Both Winter Squash, Hubbard, Baked with Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Winter Squash, Hubbard, Baked with Salt vs Tomatoes in Juice with Salt:
Winter Squash, Hubbard, Baked with Salt has 2.2 times more Magnesium, 2.5 times more Manganese, 1.4 times more Phosphorus, 1.9 times more Potassium, 2.1 times more Sodium and 1.3 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.9 times more Calcium than Winter Squash, Hubbard, Baked with Salt.
Both Winter Squash, Hubbard, Baked with Salt and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Copper, Iron, Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Winter Squash, Hubbard, Baked with Salt has 3.1 times more Energy, 40.5 times more Omega 3, 3.1 times more Carbohydrate, 1.9 times more Sugars, 2.6 times more Fiber and 3.1 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Winter Squash, Hubbard, Baked with Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.