Lets compare vitamin content per 14 ounces of Carrots vs Baked Acorn Winter Squash:
Raw Carrots have 39.8 times more Vitamin A and 4.5 times more Vitamin B2 than Baked Acorn Winter Squash.
While Baked Acorn Winter Squash contains 2.5 times more Vitamin B1, 1.8 times more Vitamin B5, 1.4 times more Vitamin B6 and 1.8 times more Vitamin C than Raw Carrots.
Both Raw Carrots and Baked Acorn Winter Squash have similar amounts of Vitamin B3 and Vitamin B9 per 14 oz.
Both Raw Carrots as well as Baked Acorn Winter Squash have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Baked Acorn Winter Squash:
Raw Carrots have 17.3 times more Sodium and 1.4 times more Zinc than Baked Acorn Winter Squash.
While Baked Acorn Winter Squash contains 1.3 times more Calcium, 1.9 times more Copper, 3.1 times more Iron, 3.6 times more Magnesium, 1.7 times more Manganese, 1.3 times more Phosphorus, 1.4 times more Potassium and 7 times more Selenium than Raw Carrots.
Both Raw Carrots and Baked Acorn Winter Squash have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Acorn Winter Squash contains 1.4 times more Energy, 18.5 times more Omega 3, 1.5 times more Carbohydrate and 1.6 times more Fiber than Raw Carrots.
Both Raw Carrots and Baked Acorn Winter Squash have similar amounts of Protein per 14 oz.
Both Raw Carrots as well as Baked Acorn Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.