Lets compare vitamin content per 7 ounces of Broccoli vs Baked Butternut Winter Squash with Salt:
Raw Broccoli has 6.9 times more Vitamin B2, 1.6 times more Vitamin B5, 1.4 times more Vitamin B6, 3.3 times more Vitamin B9, 5.9 times more Vitamin C and 101.6 times more Vitamin K than Baked Butternut Winter Squash with Salt.
While Baked Butternut Winter Squash with Salt contains 18 times more Vitamin A, 1.5 times more Vitamin B3 and 1.7 times more Vitamin E than Raw Broccoli.
Both Raw Broccoli and Baked Butternut Winter Squash with Salt have similar amounts of Vitamin B1 per 7 oz.
Both Raw Broccoli as well as Baked Butternut Winter Squash with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Broccoli vs Baked Butternut Winter Squash with Salt:
Raw Broccoli has 1.2 times more Iron, 1.2 times more Manganese, 2.4 times more Phosphorus, 5 times more Selenium and 3.2 times more Zinc than Baked Butternut Winter Squash with Salt.
While Baked Butternut Winter Squash with Salt contains 1.3 times more Copper, 1.4 times more Magnesium and 7.3 times more Sodium than Raw Broccoli.
Both Raw Broccoli and Baked Butternut Winter Squash with Salt have similar amounts of Calcium, Potassium and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Broccoli has 2.6 times more Omega 3 and 3.1 times more Protein than Baked Butternut Winter Squash with Salt.
While Baked Butternut Winter Squash with Salt contains 1.6 times more Carbohydrate than Raw Broccoli.
Both Raw Broccoli and Baked Butternut Winter Squash with Salt have similar amounts of Energy, Sugars and Fiber per 7 oz.
Both Raw Broccoli as well as Baked Butternut Winter Squash with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.