Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Baked Butternut Winter Squash:
Cooked Ripe Red Tomatoes have 1.3 times more Vitamin B2, 1.5 times more Vitamin C and 2.8 times more Vitamin K than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 23.3 times more Vitamin A, 2 times more Vitamin B1, 1.8 times more Vitamin B3, 2.8 times more Vitamin B5, 1.6 times more Vitamin B6, 1.5 times more Vitamin B9 and 2.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Baked Butternut Winter Squash have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Baked Butternut Winter Squash:
Baked Butternut Winter Squash contains 3.7 times more Calcium, 3.2 times more Magnesium, 1.6 times more Manganese and 1.3 times more Potassium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Baked Butternut Winter Squash have similar amounts of Copper, Iron, Phosphorus, Zinc and Water per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Baked Butternut Winter Squash have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 1.3 times more Sugars than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 2.2 times more Energy, 12 times more Omega 3, 2.6 times more Carbohydrate and 4.6 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Baked Butternut Winter Squash have similar amounts of Protein per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Baked Butternut Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.