Lets compare vitamin content per 14 ounces of Baked Acorn Winter Squash with Salt vs Navel Oranges:
Baked Acorn Winter Squash with Salt has 1.8 times more Vitamin A, 2.5 times more Vitamin B1, 2.1 times more Vitamin B3, 1.9 times more Vitamin B5 and 2.5 times more Vitamin B6 than Raw Navel Oranges.
While Raw Navel Oranges contain 3.9 times more Vitamin B2, 1.8 times more Vitamin B9 and 5.5 times more Vitamin C than Baked Acorn Winter Squash with Salt.
Both Baked Acorn Winter Squash with Salt as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Acorn Winter Squash with Salt vs Navel Oranges:
Baked Acorn Winter Squash with Salt has 2.2 times more Copper, 7.2 times more Iron, 3.9 times more Magnesium, 8.3 times more Manganese, 2 times more Phosphorus, 2.6 times more Potassium, more Selenium, 240 times more Sodium and 2.1 times more Zinc than Raw Navel Oranges.
Both Baked Acorn Winter Squash with Salt and Raw Navel Oranges have similar amounts of Calcium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Acorn Winter Squash with Salt has 4.1 times more Omega 3, 2 times more Fiber and 1.2 times more Protein than Raw Navel Oranges.
Both Baked Acorn Winter Squash with Salt and Raw Navel Oranges have similar amounts of Energy and Carbohydrate per 14 oz.
Both Baked Acorn Winter Squash with Salt as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.