Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Winter Squash, Hubbard, Baked with Salt:
Baked Whole Red Potatoes have 2.9 times more Vitamin B3, 1.2 times more Vitamin B6, 1.7 times more Vitamin B9, 1.3 times more Vitamin C and 1.8 times more Vitamin K than Winter Squash, Hubbard, Baked with Salt.
While Winter Squash, Hubbard, Baked with Salt contains 335 times more Vitamin A, 1.3 times more Vitamin B5 and 2.5 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Winter Squash, Hubbard, Baked with Salt have similar amounts of Vitamin B1 and Vitamin B2 per 100 g.
Both Baked Whole Red Potatoes as well as Winter Squash, Hubbard, Baked with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Winter Squash, Hubbard, Baked with Salt:
Baked Whole Red Potatoes have 3.9 times more Copper, 1.5 times more Iron, 1.3 times more Magnesium, 3.1 times more Phosphorus, 1.5 times more Potassium and 2.7 times more Zinc than Winter Squash, Hubbard, Baked with Salt.
While Winter Squash, Hubbard, Baked with Salt contains 1.9 times more Calcium and 20.3 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Winter Squash, Hubbard, Baked with Salt have similar amounts of Manganese and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.7 times more Energy and 1.8 times more Carbohydrate than Winter Squash, Hubbard, Baked with Salt.
While Winter Squash, Hubbard, Baked with Salt contains 10.8 times more Omega 3, 3.4 times more Sugars and 2.7 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Winter Squash, Hubbard, Baked with Salt have similar amounts of Protein per 100 g.
Both Baked Whole Red Potatoes as well as Winter Squash, Hubbard, Baked with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.