Lets compare vitamin content per 1 pound of Baked Acorn Winter Squash with Salt vs Tomatoes:
Baked Acorn Winter Squash with Salt has 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.
While Raw Ripe Red Tomatoes contain 2 times more Vitamin A, 1.5 times more Vitamin B2 and 1.3 times more Vitamin C than Baked Acorn Winter Squash with Salt.
Both Baked Acorn Winter Squash with Salt as well as Raw Ripe Red Tomatoes 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 Tomatoes:
Baked Acorn Winter Squash with Salt has 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, more Selenium and 48 times more Sodium than Raw Ripe Red Tomatoes.
Both Baked Acorn Winter Squash with Salt and Raw Ripe Red Tomatoes have similar amounts of Zinc and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Acorn Winter Squash with Salt has 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 Baked Acorn Winter Squash with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.