Lets compare vitamin content per 5 ounces of Navel Oranges vs Winter Squash, Hubbard, Baked:
Raw Navel Oranges have 2.1 times more Vitamin B9 and 6.2 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, 1.3 times more Vitamin B3, 1.7 times more Vitamin B5, 2.2 times more Vitamin B6, 1.3 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
Both Raw Navel Oranges and Winter Squash, Hubbard, Baked no Salt have similar amounts of Vitamin B1 and Vitamin B2 per 5 oz.
Both Raw Navel 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 Navel Oranges vs Winter Squash, Hubbard, Baked:
Raw Navel Oranges have 2.5 times more Calcium than Winter Squash, Hubbard, Baked no Salt.
While Winter Squash, Hubbard, Baked no Salt contains 3.6 times more Iron, 2 times more Magnesium, 5.9 times more Manganese, 2.2 times more Potassium, more Selenium and 1.9 times more Zinc than Raw Navel Oranges.
Both Raw Navel Oranges and Winter Squash, Hubbard, Baked no Salt have similar amounts of Copper, Phosphorus and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Navel Oranges have 1.7 times more Sugars than Winter Squash, Hubbard, Baked no Salt.
While Winter Squash, Hubbard, Baked no Salt contains 18 times more Omega 3, 2.2 times more Fiber and 2.7 times more Protein than Raw Navel Oranges.
Both Raw Navel Oranges and Winter Squash, Hubbard, Baked no Salt have similar amounts of Energy and Carbohydrate per 5 oz.
Both Raw Navel Oranges as well as Winter Squash, Hubbard, Baked no Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.