Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Mashed Hubbard Winter Squash:
Baked Whole Red Potatoes have 1.7 times more Vitamin B1, 1.8 times more Vitamin B2, 4.8 times more Vitamin B3, 2.1 times more Vitamin B6, 2.7 times more Vitamin B9, 1.9 times more Vitamin C and 2.8 times more Vitamin K than Boiled and Mashed Hubbard Winter Squash.
While Boiled and Mashed Hubbard Winter Squash contains 200 times more Vitamin A than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled and Mashed Hubbard Winter Squash have similar amounts of Vitamin B5 per 14 oz.
Both Baked Whole Red Potatoes as well as Boiled and Mashed Hubbard Winter Squash have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Mashed Hubbard Winter Squash:
Baked Whole Red Potatoes have 3.7 times more Copper, 2.5 times more Iron, 2.2 times more Magnesium, 1.4 times more Manganese, 5.1 times more Phosphorus, 2.5 times more Potassium and 4 times more Zinc than Boiled and Mashed Hubbard Winter Squash.
Both Baked Whole Red Potatoes and Boiled and Mashed Hubbard Winter Squash have similar amounts of Calcium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 2.9 times more Energy, 3 times more Carbohydrate and 1.6 times more Protein than Boiled and Mashed Hubbard Winter Squash.
While Boiled and Mashed Hubbard Winter Squash contains 6.5 times more Omega 3, 2 times more Sugars and 1.6 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Boiled and Mashed Hubbard Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.