Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Zucchini Summer Squash with Skin:
Baked Whole White Potatoes have 3.4 times more Vitamin B3, 1.9 times more Vitamin B5, 1.3 times more Vitamin B6 and 1.6 times more Vitamin B9 than Raw Zucchini Summer Squash with Skin.
While Raw Zucchini Summer Squash with Skin contains 10 times more Vitamin A, 2.2 times more Vitamin B2, 1.4 times more Vitamin C and 1.6 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Zucchini Summer Squash with Skin have similar amounts of Vitamin B1 per 5 oz.
Both Baked Whole White Potatoes as well as Raw Zucchini Summer Squash with Skin have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Zucchini Summer Squash with Skin:
Baked Whole White Potatoes have 2.4 times more Copper, 1.7 times more Iron, 1.5 times more Magnesium, 2 times more Phosphorus and 2.1 times more Potassium than Raw Zucchini Summer Squash with Skin.
While Raw Zucchini Summer Squash with Skin contains 1.6 times more Calcium and 1.3 times more Water than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Zucchini Summer Squash with Skin have similar amounts of Manganese and Zinc per 5 oz.
Both Baked Whole White Potatoes as well as Raw Zucchini Summer Squash with Skin have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have 5.4 times more Energy, 6.8 times more Carbohydrate, 2.1 times more Fiber and 1.7 times more Protein than Raw Zucchini Summer Squash with Skin.
While Raw Zucchini Summer Squash with Skin contains 4.1 times more Omega 3, 1.6 times more Sugars and 3.8 times more Fructose than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Raw Zucchini Summer Squash with Skin have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.