Lets compare vitamin content per 100 grams of Baked Winter Squash vs Tomatoes in Juice with Salt:
Baked All Varieties Winter Squash have 13.1 times more Vitamin A, 1.2 times more Vitamin B2, 2 times more Vitamin B5, 1.5 times more Vitamin B6, 2.5 times more Vitamin B9 and 1.7 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 35.9 times more Vitamin B1, 1.4 times more Vitamin B3, 1.3 times more Vitamin C and 4.9 times more Vitamin E than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Winter Squash vs Tomatoes in Juice with Salt:
Baked All Varieties Winter Squash have 1.6 times more Copper, 1.3 times more Magnesium, 2.8 times more Manganese, 1.3 times more Potassium and 1.8 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.5 times more Calcium, 1.3 times more Iron, 1.8 times more Selenium and 115 times more Sodium than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Phosphorus and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked All Varieties Winter Squash have 2.3 times more Energy, 23 times more Omega 3, 2.6 times more Carbohydrate, 1.3 times more Sugars and 1.5 times more Fiber than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Baked All Varieties Winter Squash and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Protein per 100 g.
Both Baked All Varieties Winter Squash as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.