Lets compare vitamin content per 14 ounces of Baked All Varieties Winter Squash with Salt vs Valencia Oranges:
Baked All Varieties Winter Squash with Salt have 21.8 times more Vitamin A, 1.7 times more Vitamin B2, 1.8 times more Vitamin B3 and 2.6 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 5.4 times more Vitamin B1, 2 times more Vitamin B9 and 26.9 times more Vitamin C than Baked All Varieties Winter Squash with Salt.
Both Baked All Varieties Winter Squash with Salt and Raw Valencia Oranges have similar amounts of Vitamin B5 per 14 oz.
Both Baked All Varieties 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 Baked All Varieties Winter Squash with Salt vs Valencia Oranges:
Baked All Varieties Winter Squash with Salt have 2.2 times more Copper, 4.9 times more Iron, 1.3 times more Magnesium, 8.1 times more Manganese, 1.3 times more Potassium, more Sodium and 3.7 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.8 times more Calcium than Baked All Varieties Winter Squash with Salt.
Both Baked All Varieties Winter Squash with Salt and Raw Valencia Oranges have similar amounts of Phosphorus and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked All Varieties Winter Squash with Salt have 5.8 times more Omega 3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.3 times more Energy and 1.3 times more Carbohydrate than Baked All Varieties Winter Squash with Salt.
Both Baked All Varieties Winter Squash with Salt and Raw Valencia Oranges have similar amounts of Fiber and Protein per 14 oz.
Both Baked All Varieties Winter Squash with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.