Lets compare vitamin content per 5 ounces of Valencia Oranges vs Winter Squash, Hubbard, Baked:
Raw Valencia Oranges have 2.4 times more Vitamin B9 and 5.1 times more Vitamin C than Winter Squash, Hubbard, Baked no Salt.
While Winter Squash, Hubbard, Baked no Salt contains 27.9 times more Vitamin A, 2 times more Vitamin B3, 1.8 times more Vitamin B5 and 2.7 times more Vitamin B6 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Winter Squash, Hubbard, Baked no Salt have similar amounts of Vitamin B1 and Vitamin B2 per 5 oz.
Both Raw Valencia Oranges as well as Winter Squash, Hubbard, Baked no Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Valencia Oranges vs Winter Squash, Hubbard, Baked:
Raw Valencia Oranges have 2.4 times more Calcium than Winter Squash, Hubbard, Baked no Salt.
While Winter Squash, Hubbard, Baked no Salt contains 5.2 times more Iron, 2.2 times more Magnesium, 7.4 times more Manganese, 1.4 times more Phosphorus, 2 times more Potassium and 2.5 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Winter Squash, Hubbard, Baked no Salt have similar amounts of Copper and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Winter Squash, Hubbard, Baked no Salt contains 10.1 times more Omega 3, 2 times more Fiber and 2.4 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges and Winter Squash, Hubbard, Baked no Salt have similar amounts of Energy and Carbohydrate per 5 oz.
Both Raw Valencia Oranges as well as Winter Squash, Hubbard, Baked no Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.