Lets compare vitamin content per 1 pound of Stewed Canned Tomatoes vs Baked Butternut Winter Squash:
Stewed Canned Ripe Red Tomatoes have 2.1 times more Vitamin B2 and 2.4 times more Vitamin K than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 62 times more Vitamin A, 1.6 times more Vitamin B1, 1.4 times more Vitamin B3, 3.1 times more Vitamin B5, 7.3 times more Vitamin B6, 3.8 times more Vitamin B9, 1.9 times more Vitamin C and 1.6 times more Vitamin E than Stewed Canned Ripe Red Tomatoes.
Both Stewed Canned Ripe Red Tomatoes as well as Baked Butternut Winter Squash have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Stewed Canned Tomatoes vs Baked Butternut Winter Squash:
Stewed Canned Ripe Red Tomatoes have 1.7 times more Copper, 2.2 times more Iron, 55.3 times more Sodium and 1.3 times more Zinc than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 2.4 times more Magnesium, 2.9 times more Manganese, 1.4 times more Phosphorus and 1.4 times more Potassium than Stewed Canned Ripe Red Tomatoes.
Both Stewed Canned Ripe Red Tomatoes and Baked Butternut Winter Squash have similar amounts of Calcium, Selenium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Stewed Canned Ripe Red Tomatoes have 1.8 times more Sugars than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 1.5 times more Energy, 8 times more Omega 3, 1.7 times more Carbohydrate and 3.2 times more Fiber than Stewed Canned Ripe Red Tomatoes.
Both Stewed Canned Ripe Red Tomatoes and Baked Butternut Winter Squash have similar amounts of Protein per 1 lb.
Both Stewed Canned Ripe Red Tomatoes as well as Baked Butternut Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.