Lets compare vitamin content per 5 ounces of Mashed Hubbard Winter Squash vs Baked Red Potatoes:
Boiled and Mashed Hubbard Winter Squash has 200 times more Vitamin A than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 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.
Both Boiled and Mashed Hubbard Winter Squash and Baked Whole Red Potatoes have similar amounts of Vitamin B5 per 5 oz.
Both Boiled and Mashed Hubbard Winter Squash as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Mashed Hubbard Winter Squash vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 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 Boiled and Mashed Hubbard Winter Squash and Baked Whole Red Potatoes have similar amounts of Calcium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled and Mashed Hubbard Winter Squash has 6.5 times more Omega 3, 2 times more Sugars and 1.6 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.9 times more Energy, 3 times more Carbohydrate and 1.6 times more Protein than Boiled and Mashed Hubbard Winter Squash.
Both Boiled and Mashed Hubbard Winter Squash as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.