Lets compare vitamin content per 100 grams of Baked Winter Squash vs Stewed Canned Tomatoes:
Baked All Varieties Winter Squash have 29 times more Vitamin A, 1.9 times more Vitamin B2, 2.1 times more Vitamin B5, 9.5 times more Vitamin B6, 4 times more Vitamin B9, 1.2 times more Vitamin C and 1.8 times more Vitamin K than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 2.9 times more Vitamin B1, 1.4 times more Vitamin B3 and 6.9 times more Vitamin E than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Winter Squash vs Stewed Canned Tomatoes:
Baked All Varieties Winter Squash have 3.2 times more Manganese and 1.3 times more Zinc than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 1.5 times more Calcium, 1.4 times more Copper, 3 times more Iron, 1.5 times more Selenium and 221 times more Sodium than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Stewed Canned Ripe Red Tomatoes have similar amounts of Magnesium, Phosphorus, Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked All Varieties Winter Squash have 1.4 times more Energy, 30.7 times more Omega 3, 1.4 times more Carbohydrate and 2.8 times more Fiber than Stewed Canned Ripe Red Tomatoes.
Both Baked All Varieties Winter Squash and Stewed Canned Ripe Red Tomatoes have similar amounts of Sugars and Protein per 100 g.
Both Baked All Varieties Winter Squash as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.