Lets compare vitamin content per 1 kilogram of Valencia Oranges vs Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked:
Raw Valencia Oranges have 2 times more Vitamin A, 2.3 times more Vitamin B1, 1.8 times more Vitamin B2, 4.9 times more Vitamin B9 and 13.9 times more Vitamin C than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt.
While Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt contains 3 times more Vitamin B3, 1.4 times more Vitamin B5 and 1.6 times more Vitamin B6 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Valencia Oranges vs Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked:
Raw Valencia Oranges have 1.9 times more Calcium, 1.2 times more Phosphorus and 1.5 times more Potassium than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt.
While Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt contains 3.8 times more Iron, 4.7 times more Manganese, more Sodium and 3.3 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt have similar amounts of Copper, Magnesium and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Valencia Oranges have 1.8 times more Energy, 1.8 times more Carbohydrate, 1.8 times more Fiber and 1.6 times more Protein than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt.
While Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt contains 4.9 times more Omega 3 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.