Lets compare vitamin content per 100 grams of Carrots vs Baked Winter Squash:
Raw Carrots have 3.2 times more Vitamin A, 4.1 times more Vitamin B1, 2 times more Vitamin B3, 5.5 times more Vitamin E and 3 times more Vitamin K than Baked All Varieties Winter Squash.
While Baked All Varieties Winter Squash contain 1.6 times more Vitamin C than Raw Carrots.
Both Raw Carrots and Baked All Varieties Winter Squash have similar amounts of Vitamin B2, Vitamin B5, Vitamin B6 and Vitamin B9 per 100 g.
Both Raw Carrots as well as Baked All Varieties Winter Squash have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Baked Winter Squash:
Raw Carrots have 1.5 times more Calcium, 1.8 times more Phosphorus, 1.3 times more Potassium and 69 times more Sodium than Baked All Varieties Winter Squash.
While Baked All Varieties Winter Squash contain 1.8 times more Copper, 1.5 times more Iron and 1.3 times more Manganese than Raw Carrots.
Both Raw Carrots and Baked All Varieties Winter Squash have similar amounts of Magnesium, Zinc and Water per 100 g.
Both Raw Carrots as well as Baked All Varieties Winter Squash have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 1.4 times more Sugars than Baked All Varieties Winter Squash.
While Baked All Varieties Winter Squash contain 46 times more Omega 3 than Raw Carrots.
Both Raw Carrots and Baked All Varieties Winter Squash have similar amounts of Energy, Carbohydrate, Fiber and Protein per 100 g.
Both Raw Carrots as well as Baked All Varieties Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.