Lets compare vitamin content per 14 ounces of Zucchini Summer Squash with Skin vs Baked White Potatoes:
Raw Zucchini Summer Squash with Skin has 10 times more Vitamin A, 2.2 times more Vitamin B2, 1.4 times more Vitamin C and 1.6 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.4 times more Vitamin B3, 1.9 times more Vitamin B5, 1.3 times more Vitamin B6 and 1.6 times more Vitamin B9 than Raw Zucchini Summer Squash with Skin.
Both Raw Zucchini Summer Squash with Skin and Baked Whole White Potatoes have similar amounts of Vitamin B1 per 14 oz.
Both Raw Zucchini Summer Squash with Skin as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Zucchini Summer Squash with Skin vs Baked White Potatoes:
Raw Zucchini Summer Squash with Skin has 1.6 times more Calcium and 1.3 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.4 times more Copper, 1.7 times more Iron, 1.5 times more Magnesium, 2 times more Phosphorus and 2.1 times more Potassium than Raw Zucchini Summer Squash with Skin.
Both Raw Zucchini Summer Squash with Skin and Baked Whole White Potatoes have similar amounts of Manganese and Zinc per 14 oz.
Both Raw Zucchini Summer Squash with Skin as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Zucchini Summer Squash with Skin has 4.1 times more Omega 3, 1.6 times more Sugars and 3.8 times more Fructose than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5.4 times more Energy, 6.8 times more Carbohydrate, 2.1 times more Fiber and 1.7 times more Protein than Raw Zucchini Summer Squash with Skin.
Both Raw Zucchini Summer Squash with Skin as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.