Lets compare vitamin content per 100 grams of Baked All Varieties Winter Squash with Salt vs Navel Oranges:
Baked All Varieties Winter Squash with Salt have 21.8 times more Vitamin A, 1.3 times more Vitamin B2, 2 times more Vitamin B6 and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 4.3 times more Vitamin B1, 1.7 times more Vitamin B9 and 32.8 times more Vitamin C than Baked All Varieties Winter Squash with Salt.
Both Baked All Varieties Winter Squash with Salt and Raw Navel Oranges have similar amounts of Vitamin B3, Vitamin B5 and Vitamin E per 100 g.
Both Baked All Varieties Winter Squash with Salt as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked All Varieties Winter Squash with Salt vs Navel Oranges:
Baked All Varieties Winter Squash with Salt have 2.1 times more Copper, 3.4 times more Iron, 6.4 times more Manganese, 1.5 times more Potassium, 237 times more Sodium and 2.8 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 2 times more Calcium than Baked All Varieties Winter Squash with Salt.
Both Baked All Varieties Winter Squash with Salt and Raw Navel Oranges have similar amounts of Magnesium, Phosphorus and Water per 100 g.
Both Baked All Varieties Winter Squash with Salt as well as Raw Navel Oranges have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked All Varieties Winter Squash with Salt have 10.2 times more Omega 3 and 1.3 times more Fiber than Raw Navel Oranges.
While Raw Navel Oranges contain 1.3 times more Energy, 1.4 times more Carbohydrate and 2.6 times more Sugars than Baked All Varieties Winter Squash with Salt.
Both Baked All Varieties Winter Squash with Salt and Raw Navel Oranges have similar amounts of Protein per 100 g.
Both Baked All Varieties Winter Squash with Salt as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.