Lets compare vitamin content per 100 grams of Baked Acorn Winter Squash with Salt vs Cooked Ripe Red Tomatoes:
Baked Acorn Winter Squash with Salt has 4.6 times more Vitamin B1, 1.7 times more Vitamin B3, 3.9 times more Vitamin B5, 2.5 times more Vitamin B6 and 1.5 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Vitamin B2 and 2.1 times more Vitamin C than Baked Acorn Winter Squash with Salt.
Both Baked Acorn Winter Squash with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin A per 100 g.
Both Baked Acorn Winter Squash with Salt as well as Cooked Ripe Red Tomatoes 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 Cooked Ripe Red Tomatoes:
Baked Acorn Winter Squash with Salt has 4 times more Calcium, 1.4 times more Iron, 4.8 times more Magnesium, 2.3 times more Manganese, 1.6 times more Phosphorus, 2 times more Potassium, 1.4 times more Selenium, 21.8 times more Sodium and 1.2 times more Zinc than Cooked Ripe Red Tomatoes.
Both Baked Acorn Winter Squash with Salt and Cooked Ripe Red Tomatoes have similar amounts of Copper and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Acorn Winter Squash with Salt has 3.1 times more Energy, 18.5 times more Omega 3, 3.6 times more Carbohydrate and 6.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Baked Acorn Winter Squash with Salt and Cooked Ripe Red Tomatoes have similar amounts of Protein per 100 g.
Both Baked Acorn Winter Squash with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.