Lets compare vitamin content per 1 pound of Carrots vs Winter Squash, Hubbard, Baked:
Raw Carrots have 2.5 times more Vitamin A, 1.2 times more Vitamin B2, 1.8 times more Vitamin B3, 3.3 times more Vitamin E and 8.3 times more Vitamin K than Winter Squash, Hubbard, Baked no Salt.
While Winter Squash, Hubbard, Baked no Salt contains 1.6 times more Vitamin B5 and 1.6 times more Vitamin C than Raw Carrots.
Both Raw Carrots and Winter Squash, Hubbard, Baked no Salt have similar amounts of Vitamin B1, Vitamin B6 and Vitamin B9 per 1 lb.
Both Raw Carrots as well as Winter Squash, Hubbard, Baked no Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Carrots vs Winter Squash, Hubbard, Baked:
Raw Carrots have 1.9 times more Calcium, 1.5 times more Phosphorus, 8.6 times more Sodium and 1.6 times more Zinc than Winter Squash, Hubbard, Baked no Salt.
While Winter Squash, Hubbard, Baked no Salt contains 1.6 times more Iron, 1.8 times more Magnesium and 6 times more Selenium than Raw Carrots.
Both Raw Carrots and Winter Squash, Hubbard, Baked no Salt have similar amounts of Copper, Manganese, Potassium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Winter Squash, Hubbard, Baked no Salt contains 81 times more Omega 3, 1.8 times more Fiber and 2.7 times more Protein than Raw Carrots.
Both Raw Carrots and Winter Squash, Hubbard, Baked no Salt have similar amounts of Energy, Carbohydrate and Sugars per 1 lb.
Both Raw Carrots as well as Winter Squash, Hubbard, Baked no Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.