Lets compare vitamin content per 14 ounces of Boiled Acorn Winter Squash with Salt vs Valencia Oranges:
Boiled and Drained Acorn Winter Squash with Salt has 1.9 times more Vitamin B3, 1.2 times more Vitamin B5 and 1.9 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 5 times more Vitamin B2, 3.5 times more Vitamin B9 and 7.5 times more Vitamin C than Boiled and Drained Acorn Winter Squash with Salt.
Both Boiled and Drained Acorn Winter Squash with Salt and Raw Valencia Oranges have similar amounts of Vitamin A and Vitamin B1 per 14 oz.
Both Boiled and Drained Acorn Winter Squash with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Acorn Winter Squash with Salt vs Valencia Oranges:
Boiled and Drained Acorn Winter Squash with Salt has 1.4 times more Copper, 6.2 times more Iron, 2.6 times more Magnesium, 6.3 times more Manganese, 1.6 times more Phosphorus, 1.5 times more Potassium, more Sodium and 1.8 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.5 times more Calcium than Boiled and Drained Acorn Winter Squash with Salt.
Both Boiled and Drained Acorn Winter Squash with Salt and Raw Valencia Oranges have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Acorn Winter Squash with Salt has 1.4 times more Omega 3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.4 times more Energy, 1.4 times more Carbohydrate and 1.6 times more Protein than Boiled and Drained Acorn Winter Squash with Salt.
Both Boiled and Drained Acorn Winter Squash with Salt and Raw Valencia Oranges have similar amounts of Fiber per 14 oz.
Both Boiled and Drained Acorn Winter Squash with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.