Lets compare vitamin content per 100 grams of Mashed Hubbard Winter Squash vs Cooked Ripe Red Tomatoes:
Boiled and Mashed Hubbard Winter Squash has 8.3 times more Vitamin A, 1.3 times more Vitamin B2, 2.3 times more Vitamin B5 and 1.3 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Vitamin B3, 1.3 times more Vitamin B9, 3.5 times more Vitamin C, 4.7 times more Vitamin E and 2.8 times more Vitamin K than Boiled and Mashed Hubbard Winter Squash.
Both Boiled and Mashed Hubbard Winter Squash and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 per 100 g.
Both Boiled and Mashed Hubbard Winter Squash 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 Mashed Hubbard Winter Squash vs Cooked Ripe Red Tomatoes:
Boiled and Mashed Hubbard Winter Squash has 1.4 times more Magnesium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Copper, 2.4 times more Iron, 2 times more Phosphorus and 1.4 times more Zinc than Boiled and Mashed Hubbard Winter Squash.
Both Boiled and Mashed Hubbard Winter Squash and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Manganese, Potassium and Water per 100 g.
Both Boiled and Mashed Hubbard Winter Squash as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Mashed Hubbard Winter Squash has 1.7 times more Energy, 48.5 times more Omega 3, 1.6 times more Carbohydrate, 4.1 times more Fiber and 1.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Boiled and Mashed Hubbard Winter Squash and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 100 g.
Both Boiled and Mashed Hubbard Winter Squash as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.