Lets compare vitamin content per 14 ounces of Tomatoes vs Baked Acorn Winter Squash:
Raw Ripe Red Tomatoes have 2 times more Vitamin A, 1.5 times more Vitamin B2 and 1.3 times more Vitamin C than Baked Acorn Winter Squash.
While Baked Acorn Winter Squash contains 4.5 times more Vitamin B1, 1.5 times more Vitamin B3, 5.7 times more Vitamin B5, 2.4 times more Vitamin B6 and 1.3 times more Vitamin B9 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Baked Acorn Winter Squash have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Tomatoes vs Baked Acorn Winter Squash:
Baked Acorn Winter Squash contains 4.4 times more Calcium, 1.5 times more Copper, 3.4 times more Iron, 3.9 times more Magnesium, 2.1 times more Manganese, 1.9 times more Phosphorus, 1.8 times more Potassium and more Selenium than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Baked Acorn Winter Squash have similar amounts of Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Acorn Winter Squash contains 3.1 times more Energy, 12.3 times more Omega 3, 3.7 times more Carbohydrate, 3.7 times more Fiber and 1.3 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Baked Acorn Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.