Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Hubbard Winter Squash:
Cooked Ripe Red Tomatoes have 2.1 times more Vitamin C, 3.5 times more Vitamin E and 2.2 times more Vitamin K than Raw Hubbard Winter Squash.
While Raw Hubbard Winter Squash contains 2.8 times more Vitamin A, 1.9 times more Vitamin B1, 1.8 times more Vitamin B2, 3.1 times more Vitamin B5 and 1.9 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Hubbard Winter Squash have similar amounts of Vitamin B3 and Vitamin B9 per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Hubbard 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 Hubbard Winter Squash:
Cooked Ripe Red Tomatoes have 1.7 times more Iron and 1.3 times more Phosphorus than Raw Hubbard Winter Squash.
While Raw Hubbard Winter Squash contains 1.3 times more Calcium, 2.1 times more Magnesium, 1.7 times more Manganese and 1.5 times more Potassium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Hubbard Winter Squash have similar amounts of Copper, Zinc and Water per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Hubbard Winter Squash have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Hubbard Winter Squash contains 2.2 times more Energy, 65.5 times more Omega 3, 2.2 times more Carbohydrate, 1.6 times more Sugars, 5.6 times more Fiber and 2.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Hubbard Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.