Lets compare vitamin content per 100 grams of Tomatoes vs Winter Squash, Hubbard, Baked with Salt:
Raw Ripe Red Tomatoes have 1.4 times more Vitamin C, 2.7 times more Vitamin E and 4.9 times more Vitamin K than Winter Squash, Hubbard, Baked with Salt.
While Winter Squash, Hubbard, Baked with Salt contains 8 times more Vitamin A, 2 times more Vitamin B1, 2.5 times more Vitamin B2, 5 times more Vitamin B5 and 2.2 times more Vitamin B6 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Winter Squash, Hubbard, Baked with Salt have similar amounts of Vitamin B3 and Vitamin B9 per 100 g.
Both Raw Ripe Red Tomatoes as well as Winter Squash, Hubbard, Baked with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tomatoes vs Winter Squash, Hubbard, Baked with Salt:
Raw Ripe Red Tomatoes have 1.3 times more Copper than Winter Squash, Hubbard, Baked with Salt.
While Winter Squash, Hubbard, Baked with Salt contains 1.7 times more Calcium, 1.7 times more Iron, 2 times more Magnesium, 1.5 times more Manganese, 1.5 times more Potassium, more Selenium and 48.8 times more Sodium than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Winter Squash, Hubbard, Baked with Salt have similar amounts of Phosphorus, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Winter Squash, Hubbard, Baked with Salt contains 2.8 times more Energy, 54 times more Omega 3, 2.8 times more Carbohydrate, 1.9 times more Sugars, 4.1 times more Fiber and 2.8 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Winter Squash, Hubbard, Baked with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.