Lets compare vitamin content per 100 grams of Baked Butternut Winter Squash vs Valencia Oranges:
Baked Butternut Winter Squash has 46.5 times more Vitamin A, 3.5 times more Vitamin B3, 1.4 times more Vitamin B5 and 2 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.4 times more Vitamin B2, 2.1 times more Vitamin B9 and 3.2 times more Vitamin C than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash and Raw Valencia Oranges have similar amounts of Vitamin B1 per 100 g.
Both Baked Butternut Winter Squash 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 Butternut Winter Squash vs Valencia Oranges:
Baked Butternut Winter Squash has 1.8 times more Copper, 6.7 times more Iron, 2.9 times more Magnesium, 7.5 times more Manganese, 1.6 times more Phosphorus, 1.6 times more Potassium and 2.2 times more Zinc than Raw Valencia Oranges.
Both Baked Butternut Winter Squash and Raw Valencia Oranges have similar amounts of Calcium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Butternut Winter Squash has 1.5 times more Omega 3 and 1.3 times more Fiber than Raw Valencia Oranges.
Both Baked Butternut Winter Squash and Raw Valencia Oranges have similar amounts of Energy, Carbohydrate and Protein per 100 g.
Both Baked Butternut Winter Squash as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.