Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Mashed Hubbard Winter Squash:
Baked Whole White Potatoes have 1.5 times more Vitamin B2, 4.6 times more Vitamin B3, 1.3 times more Vitamin B5, 2 times more Vitamin B6, 3.8 times more Vitamin B9, 1.9 times more Vitamin C and 2.7 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 White Potatoes.
Both Baked Whole White Potatoes and Boiled and Mashed Hubbard Winter Squash have similar amounts of Vitamin B1 per 5 oz.
Both Baked Whole White Potatoes as well as Boiled and Mashed Hubbard Winter Squash have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Mashed Hubbard Winter Squash:
Baked Whole White Potatoes have 2.7 times more Copper, 2.3 times more Iron, 2.1 times more Magnesium, 1.5 times more Manganese, 5.4 times more Phosphorus, 2.5 times more Potassium and 3.5 times more Zinc than Boiled and Mashed Hubbard Winter Squash.
Both Baked Whole White Potatoes and Boiled and Mashed Hubbard Winter Squash have similar amounts of Calcium and Water per 5 oz.
Both Baked Whole White Potatoes as well as Boiled and Mashed Hubbard Winter Squash have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have 3.1 times more Energy, 3.3 times more Carbohydrate and 1.4 times more Protein than Boiled and Mashed Hubbard Winter Squash.
While Boiled and Mashed Hubbard Winter Squash contains 6.5 times more Omega 3, 1.9 times more Sugars and 1.4 times more Fiber than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Boiled and Mashed Hubbard Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.