Lets compare vitamin content per 100 grams of Winter Squash, Hubbard, Baked vs Cooked Ripe Red Tomatoes:
Winter Squash, Hubbard, Baked no Salt has 14 times more Vitamin A, 2.1 times more Vitamin B1, 2.1 times more Vitamin B2, 3.5 times more Vitamin B5, 2.2 times more Vitamin B6 and 1.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.4 times more Vitamin C, 2.8 times more Vitamin E and 1.8 times more Vitamin K than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 100 g.
Both Winter Squash, Hubbard, Baked no 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 Winter Squash, Hubbard, Baked vs Cooked Ripe Red Tomatoes:
Winter Squash, Hubbard, Baked no Salt has 1.5 times more Calcium, 2.4 times more Magnesium, 1.6 times more Manganese and 1.6 times more Potassium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Copper and 1.4 times more Iron than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt and Cooked Ripe Red Tomatoes have similar amounts of Phosphorus, Selenium, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Winter Squash, Hubbard, Baked no Salt has 2.8 times more Energy, 81 times more Omega 3, 2.7 times more Carbohydrate, 2 times more Sugars, 7 times more Fiber and 2.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Winter Squash, Hubbard, Baked no Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.