Lets compare vitamin content per 14 ounces of Winter Squash, Hubbard, Baked vs Baked Red Potatoes:
Winter Squash, Hubbard, Baked no Salt has 335 times more Vitamin A, 1.3 times more Vitamin B5 and 2.5 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.9 times more Vitamin B3, 1.7 times more Vitamin B9, 1.3 times more Vitamin C and 1.8 times more Vitamin K than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt and Baked Whole Red Potatoes have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B6 per 14 oz.
Both Winter Squash, Hubbard, Baked no Salt as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Winter Squash, Hubbard, Baked vs Baked Red Potatoes:
Winter Squash, Hubbard, Baked no Salt has 1.9 times more Calcium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.9 times more Copper, 1.5 times more Iron, 1.3 times more Magnesium, 3.1 times more Phosphorus, 1.5 times more Potassium and 2.7 times more Zinc than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt and Baked Whole Red Potatoes have similar amounts of Manganese and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Winter Squash, Hubbard, Baked no Salt has 10.8 times more Omega 3, 3.4 times more Sugars and 2.7 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Energy and 1.8 times more Carbohydrate than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt and Baked Whole Red Potatoes have similar amounts of Protein per 14 oz.
Both Winter Squash, Hubbard, Baked no Salt as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.