Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Boiled Frozen Butternut Winter Squash:
Cooked Ripe Red Tomatoes have 6.5 times more Vitamin C than Boiled Frozen Butternut Winter Squash no Salt.
While Boiled Frozen Butternut Winter Squash no Salt contains 7 times more Vitamin A, 1.4 times more Vitamin B1 and 1.8 times more Vitamin B2 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Frozen Butternut Winter Squash no Salt have similar amounts of Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Boiled Frozen Butternut Winter Squash no Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Boiled Frozen Butternut Winter Squash:
Cooked Ripe Red Tomatoes have 2.1 times more Copper, 2 times more Phosphorus and 1.6 times more Potassium than Boiled Frozen Butternut Winter Squash no Salt.
While Boiled Frozen Butternut Winter Squash no Salt contains 1.7 times more Calcium and 1.6 times more Manganese than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Frozen Butternut Winter Squash no Salt have similar amounts of Iron, Magnesium, Zinc and Water per 100 g.
Both Cooked Ripe Red Tomatoes as well as Boiled Frozen Butternut Winter Squash no Salt have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Frozen Butternut Winter Squash no Salt contains 2.2 times more Energy, 9 times more Omega 3, 2.5 times more Carbohydrate and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled Frozen Butternut Winter Squash no Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.