Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Baked Winter Squash:
Cooked Ripe Red Tomatoes have 2.3 times more Vitamin B1, 2.4 times more Vitamin C and 4.7 times more Vitamin E than Baked All Varieties Winter Squash.
While Baked All Varieties Winter Squash contain 10.9 times more Vitamin A, 3 times more Vitamin B2, 1.8 times more Vitamin B5, 2 times more Vitamin B6, 1.5 times more Vitamin B9 and 1.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Baked All Varieties Winter Squash have similar amounts of Vitamin B3 per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Baked All Varieties Winter Squash have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Baked Winter Squash:
Cooked Ripe Red Tomatoes have 1.5 times more Iron and 1.5 times more Phosphorus than Baked All Varieties Winter Squash.
While Baked All Varieties Winter Squash contain 2 times more Calcium, 1.4 times more Magnesium, 1.8 times more Manganese and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Baked All Varieties Winter Squash have similar amounts of Copper, Potassium and Water per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Baked All Varieties Winter Squash have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked All Varieties Winter Squash contain 2.1 times more Energy, 46 times more Omega 3, 2.2 times more Carbohydrate, 1.3 times more Sugars and 4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Baked All Varieties Winter Squash have similar amounts of Protein per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Baked All Varieties Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.