Lets compare vitamin content per 100 grams of Navel Oranges vs Baked Butternut Winter Squash:
Raw Navel Oranges have 3 times more Vitamin B2, 1.8 times more Vitamin B9 and 3.9 times more Vitamin C than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 46.5 times more Vitamin A, 2.3 times more Vitamin B3, 1.4 times more Vitamin B5, 1.6 times more Vitamin B6 and 8.6 times more Vitamin E than Raw Navel Oranges.
Both Raw Navel Oranges and Baked Butternut Winter Squash have similar amounts of Vitamin B1 per 100 g.
Both Raw Navel Oranges as well as Baked Butternut Winter Squash have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Navel Oranges vs Baked Butternut Winter Squash:
Baked Butternut Winter Squash contains 1.7 times more Copper, 4.6 times more Iron, 2.6 times more Magnesium, 5.9 times more Manganese, 1.7 times more Potassium and 1.6 times more Zinc than Raw Navel Oranges.
Both Raw Navel Oranges and Baked Butternut Winter Squash have similar amounts of Calcium, Phosphorus and Water per 100 g.
Both Raw Navel Oranges as well as Baked Butternut Winter Squash have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Navel Oranges have 1.2 times more Energy and 4.3 times more Sugars than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 2.7 times more Omega 3 and 1.5 times more Fiber than Raw Navel Oranges.
Both Raw Navel Oranges and Baked Butternut Winter Squash have similar amounts of Carbohydrate and Protein per 100 g.
Both Raw Navel Oranges as well as Baked Butternut Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.