Lets compare vitamin content per 14 ounces of Baked Butternut Winter Squash vs Roasted Sunflower Seeds:
Baked Butternut Winter Squash has more Vitamin A and 10.8 times more Vitamin C than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 1.5 times more Vitamin B1, 14.5 times more Vitamin B2, 7.3 times more Vitamin B3, 19.6 times more Vitamin B5, 6.5 times more Vitamin B6, 12.5 times more Vitamin B9, 20.2 times more Vitamin E and 2.7 times more Vitamin K than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Butternut Winter Squash vs Roasted Sunflower Seeds:
Baked Butternut Winter Squash has 73.2 times more Water than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 1.7 times more Calcium, 28.2 times more Copper, 6.3 times more Iron, 4.4 times more Magnesium, 12.3 times more Manganese, 42.8 times more Phosphorus, 3 times more Potassium, 158.6 times more Selenium and 40.7 times more Zinc than Baked Butternut Winter Squash.
Comparison of macro-nutrients per 14 ounces:
Dry Roasted Sunflower Seed Kernels no Salt contain 14.6 times more Energy, 553.3 times more Fat, 274.7 times more Saturated Fat, 2.9 times more Omega 3, 2341.6 times more Omega 6, 2.3 times more Carbohydrate, 1.4 times more Sugars, 3.5 times more Fiber and 21.5 times more Protein than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.