Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Canned Summer Squash, Zucchini, Italian Style:
Baked Whole White Potatoes have 2.9 times more Vitamin B3, 1.4 times more Vitamin B5, 1.4 times more Vitamin B6, 1.3 times more Vitamin B9 and 5.5 times more Vitamin C than Canned Summer Squash, Zucchini, Italian Style.
While Canned Summer Squash, Zucchini, Italian Style contains 27 times more Vitamin A than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Summer Squash, Zucchini, Italian Style have similar amounts of Vitamin B1 and Vitamin B2 per 14 oz.
Both Baked Whole White Potatoes as well as Canned Summer Squash, Zucchini, Italian Style have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Canned Summer Squash, Zucchini, Italian Style:
Baked Whole White Potatoes have 1.3 times more Copper, 1.9 times more Magnesium, 2.6 times more Phosphorus, 2 times more Potassium and 1.3 times more Zinc than Canned Summer Squash, Zucchini, Italian Style.
While Canned Summer Squash, Zucchini, Italian Style contains 1.7 times more Calcium, 1.3 times more Manganese and 53.4 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Summer Squash, Zucchini, Italian Style have similar amounts of Iron and Water per 14 oz.
Both Baked Whole White Potatoes as well as Canned Summer Squash, Zucchini, Italian Style have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 3.2 times more Energy, 3.1 times more Carbohydrate and 2 times more Protein than Canned Summer Squash, Zucchini, Italian Style.
While Canned Summer Squash, Zucchini, Italian Style contains 1.9 times more Omega 3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Canned Summer Squash, Zucchini, Italian Style have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.