Lets compare vitamin content per 14 ounces of Baked All Varieties Winter Squash with Salt vs Broccoli:
Baked All Varieties Winter Squash with Salt have 8.4 times more Vitamin A than Raw Broccoli.
While Raw Broccoli contains 4.4 times more Vitamin B1, 1.7 times more Vitamin B2, 1.3 times more Vitamin B3, 2.4 times more Vitamin B5, 3.2 times more Vitamin B9, 49.6 times more Vitamin C, 6.5 times more Vitamin E and 23.1 times more Vitamin K than Baked All Varieties Winter Squash with Salt.
Both Baked All Varieties Winter Squash with Salt and Raw Broccoli have similar amounts of Vitamin B6 per 14 oz.
Both Baked All Varieties Winter Squash with Salt as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked All Varieties Winter Squash with Salt vs Broccoli:
Baked All Varieties Winter Squash with Salt have 1.7 times more Copper and 7.2 times more Sodium than Raw Broccoli.
While Raw Broccoli contains 2.1 times more Calcium, 1.7 times more Iron, 1.6 times more Magnesium, 3.5 times more Phosphorus, 1.3 times more Potassium, 6.3 times more Selenium and 1.9 times more Zinc than Baked All Varieties Winter Squash with Salt.
Both Baked All Varieties Winter Squash with Salt and Raw Broccoli have similar amounts of Manganese and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked All Varieties Winter Squash with Salt have 1.5 times more Omega 3, 1.3 times more Carbohydrate and 1.9 times more Sugars than Raw Broccoli.
While Raw Broccoli contains 3.2 times more Protein than Baked All Varieties Winter Squash with Salt.
Both Baked All Varieties Winter Squash with Salt and Raw Broccoli have similar amounts of Energy and Fiber per 14 oz.
Both Baked All Varieties Winter Squash with Salt as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.