Lets compare vitamin content per 5 ounces of Baked Acorn Winter Squash vs Broccoli:
Baked Acorn Winter Squash has 2.4 times more Vitamin B1 and 1.4 times more Vitamin B3 than Raw Broccoli.
While Raw Broccoli contains 1.5 times more Vitamin A, 9 times more Vitamin B2, 3.3 times more Vitamin B9 and 8.3 times more Vitamin C than Baked Acorn Winter Squash.
Both Baked Acorn Winter Squash and Raw Broccoli have similar amounts of Vitamin B5 and Vitamin B6 per 5 oz.
Both Baked Acorn Winter Squash as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Acorn Winter Squash vs Broccoli:
Baked Acorn Winter Squash has 1.8 times more Copper, 1.3 times more Iron, 2 times more Magnesium and 1.4 times more Potassium than Raw Broccoli.
While Raw Broccoli contains 1.5 times more Phosphorus, 3.6 times more Selenium, 8.3 times more Sodium and 2.4 times more Zinc than Baked Acorn Winter Squash.
Both Baked Acorn Winter Squash and Raw Broccoli have similar amounts of Calcium, Manganese and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Acorn Winter Squash has 1.6 times more Energy, 2.2 times more Carbohydrate and 1.7 times more Fiber than Raw Broccoli.
While Raw Broccoli contains 1.7 times more Omega 3 and 2.5 times more Protein than Baked Acorn Winter Squash.
Both Baked Acorn Winter Squash as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.