Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Spaghetti Winter Squash:
Baked Whole Red Potatoes have 1.9 times more Vitamin B1, 2.8 times more Vitamin B2, 1.7 times more Vitamin B3, 2.1 times more Vitamin B6, 2.3 times more Vitamin B9, 6 times more Vitamin C and 3.1 times more Vitamin K than Raw Spaghetti Winter Squash.
Both Baked Whole Red Potatoes and Raw Spaghetti Winter Squash have similar amounts of Vitamin B5 per 5 oz.
Both Baked Whole Red Potatoes as well as Raw Spaghetti Winter Squash have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Spaghetti Winter Squash:
Baked Whole Red Potatoes have 4.7 times more Copper, 2.3 times more Iron, 2.3 times more Magnesium, 1.4 times more Manganese, 6 times more Phosphorus, 5 times more Potassium and 2.1 times more Zinc than Raw Spaghetti Winter Squash.
While Raw Spaghetti Winter Squash contains 2.6 times more Calcium and 1.4 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Spaghetti Winter Squash have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 2.8 times more Energy, 2.8 times more Carbohydrate and 3.6 times more Protein than Raw Spaghetti Winter Squash.
While Raw Spaghetti Winter Squash contains 9.9 times more Omega 3 and 1.9 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Spaghetti Winter Squash have similar amounts of Fiber per 5 oz.
Both Baked Whole Red Potatoes as well as Raw Spaghetti Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.