Lets compare vitamin content per 1 pound of Baked Acorn Winter Squash with Salt vs Carrots:
Baked Acorn Winter Squash with Salt has 2.5 times more Vitamin B1, 1.8 times more Vitamin B5, 1.4 times more Vitamin B6 and 1.8 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 39.8 times more Vitamin A and 4.5 times more Vitamin B2 than Baked Acorn Winter Squash with Salt.
Both Baked Acorn Winter Squash with Salt and Raw Carrots have similar amounts of Vitamin B3 and Vitamin B9 per 1 lb.
Both Baked Acorn Winter Squash with Salt as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked Acorn Winter Squash with Salt vs Carrots:
Baked Acorn Winter Squash with Salt has 1.3 times more Calcium, 1.9 times more Copper, 3.1 times more Iron, 3.6 times more Magnesium, 1.7 times more Manganese, 1.3 times more Phosphorus, 1.4 times more Potassium, 7 times more Selenium and 3.5 times more Sodium than Raw Carrots.
While Raw Carrots contain 1.4 times more Zinc than Baked Acorn Winter Squash with Salt.
Both Baked Acorn Winter Squash with Salt and Raw Carrots have similar amounts of Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Acorn Winter Squash with Salt has 1.4 times more Energy, 18.5 times more Omega 3, 1.5 times more Carbohydrate, 1.6 times more Fiber and 1.2 times more Protein than Raw Carrots.
Both Baked Acorn Winter Squash with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.