Lets compare vitamin content per 14 ounces of Boiled Frozen Butternut Winter Squash with Salt vs Tomatoes:
Boiled Frozen Butternut Winter Squash with Salt has 4 times more Vitamin A, 1.4 times more Vitamin B1, 2.1 times more Vitamin B2 and 1.7 times more Vitamin B5 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.3 times more Vitamin B3 and 3.9 times more Vitamin C than Boiled Frozen Butternut Winter Squash with Salt.
Both Boiled Frozen Butternut Winter Squash with Salt and Raw Ripe Red Tomatoes have similar amounts of Vitamin B6 and Vitamin B9 per 14 oz.
Both Boiled Frozen Butternut Winter Squash with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Frozen Butternut Winter Squash with Salt vs Tomatoes:
Boiled Frozen Butternut Winter Squash with Salt has 1.9 times more Calcium, 2.1 times more Iron, 1.5 times more Manganese and 47.6 times more Sodium than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.6 times more Copper, 1.7 times more Phosphorus, 1.8 times more Potassium and 1.4 times more Zinc than Boiled Frozen Butternut Winter Squash with Salt.
Both Boiled Frozen Butternut Winter Squash with Salt and Raw Ripe Red Tomatoes have similar amounts of Magnesium and Water per 14 oz.
Both Boiled Frozen Butternut Winter Squash with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Frozen Butternut Winter Squash with Salt has 2.2 times more Energy, 6 times more Omega 3, 2.6 times more Carbohydrate and 1.4 times more Protein than Raw Ripe Red Tomatoes.
Both Boiled Frozen Butternut Winter Squash with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.