Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Zucchini Summer Squash with Skin:
Baked Whole Red Potatoes have 1.6 times more Vitamin B1, 3.5 times more Vitamin B3, 1.7 times more Vitamin B5 and 1.3 times more Vitamin B6 than Raw Zucchini Summer Squash with Skin.
While Raw Zucchini Summer Squash with Skin contains 10 times more Vitamin A, 1.9 times more Vitamin B2, 1.4 times more Vitamin C and 1.5 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Zucchini Summer Squash with Skin have similar amounts of Vitamin B9 per 14 oz.
Both Baked Whole Red Potatoes as well as Raw Zucchini Summer Squash with Skin have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Zucchini Summer Squash with Skin:
Baked Whole Red Potatoes have 3.3 times more Copper, 1.9 times more Iron, 1.6 times more Magnesium, 1.9 times more Phosphorus, 2.1 times more Potassium and 1.3 times more Zinc than Raw Zucchini Summer Squash with Skin.
While Raw Zucchini Summer Squash with Skin contains 1.8 times more Calcium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Zucchini Summer Squash with Skin have similar amounts of Manganese and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 5.1 times more Energy, 6.3 times more Carbohydrate, 1.8 times more Fiber and 1.9 times more Protein than Raw Zucchini Summer Squash with Skin.
While Raw Zucchini Summer Squash with Skin contains 4.1 times more Omega 3, 1.7 times more Sugars and 3.1 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Zucchini Summer Squash with Skin have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.