Lets compare vitamin content per 100 grams of Baked Acorn Winter Squash with Salt vs Valencia Oranges:
Baked Acorn Winter Squash with Salt has 1.8 times more Vitamin A, 1.9 times more Vitamin B1, 3.2 times more Vitamin B3, 2 times more Vitamin B5 and 3.1 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 3.1 times more Vitamin B2, 2.1 times more Vitamin B9 and 4.5 times more Vitamin C than Baked Acorn Winter Squash with Salt.
Both Baked Acorn Winter Squash with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Acorn Winter Squash with Salt vs Valencia Oranges:
Baked Acorn Winter Squash with Salt has 2.3 times more Copper, 10.3 times more Iron, 4.3 times more Magnesium, 10.5 times more Manganese, 2.6 times more Phosphorus, 2.4 times more Potassium, more Sodium and 2.8 times more Zinc than Raw Valencia Oranges.
Both Baked Acorn Winter Squash with Salt and Raw Valencia Oranges have similar amounts of Calcium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Acorn Winter Squash with Salt has 2.3 times more Omega 3, 1.2 times more Carbohydrate and 1.8 times more Fiber than Raw Valencia Oranges.
Both Baked Acorn Winter Squash with Salt and Raw Valencia Oranges have similar amounts of Energy and Protein per 100 g.
Both Baked Acorn Winter Squash with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.