Lets compare vitamin content per 100 grams of Boiled Hubbard Winter Squash with Salt vs Navel Oranges:
Boiled and Drained Hubbard Winter Squash with Salt has 16.7 times more Vitamin A and 1.3 times more Vitamin B6 than Raw Navel Oranges.
While Raw Navel Oranges contain 1.6 times more Vitamin B1, 1.8 times more Vitamin B2, 1.3 times more Vitamin B3, 3.4 times more Vitamin B9 and 9.1 times more Vitamin C than Boiled and Drained Hubbard Winter Squash with Salt.
Both Boiled and Drained Hubbard Winter Squash with Salt and Raw Navel Oranges have similar amounts of Vitamin B5 and Vitamin E per 100 g.
Both Boiled and Drained Hubbard Winter Squash with Salt as well as Raw Navel Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Boiled Hubbard Winter Squash with Salt vs Navel Oranges:
Boiled and Drained Hubbard Winter Squash with Salt has 1.2 times more Copper, 2.2 times more Iron, 4.3 times more Manganese, 1.3 times more Potassium and 241 times more Sodium than Raw Navel Oranges.
While Raw Navel Oranges contain 4.3 times more Calcium and 1.6 times more Phosphorus than Boiled and Drained Hubbard Winter Squash with Salt.
Both Boiled and Drained Hubbard Winter Squash with Salt and Raw Navel Oranges have similar amounts of Magnesium and Water per 100 g.
Both Boiled and Drained Hubbard Winter Squash with Salt as well as Raw Navel Oranges have insufficient amounts of Selenium and Zinc in 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Hubbard Winter Squash with Salt has 10.8 times more Omega 3, 1.3 times more Fiber and 1.6 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 1.6 times more Energy, 1.9 times more Carbohydrate and 2.9 times more Sugars than Boiled and Drained Hubbard Winter Squash with Salt.
Both Boiled and Drained Hubbard Winter Squash with Salt as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.