Lets compare vitamin content per 14 ounces of Carrots vs Dill Pickled Cucumber:
Raw Carrots have 139.2 times more Vitamin A, 1.5 times more Vitamin B1, 9 times more Vitamin B3, 1.4 times more Vitamin B5, 3.9 times more Vitamin B6, 2.4 times more Vitamin B9, 2.6 times more Vitamin C and 22 times more Vitamin E than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 1.3 times more Vitamin K than Raw Carrots.
Both Raw Carrots and Dill Pickled Cucumber have similar amounts of Vitamin B2 per 14 oz.
Both Raw Carrots as well as Dill Pickled Cucumber have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Dill Pickled Cucumber:
Raw Carrots have 1.6 times more Copper, 1.7 times more Magnesium, 2.3 times more Manganese, 2.2 times more Phosphorus, 2.7 times more Potassium and 2.4 times more Zinc than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 1.7 times more Calcium and 11.7 times more Sodium than Raw Carrots.
Both Raw Carrots and Dill Pickled Cucumber have similar amounts of Iron and Water per 14 oz.
Both Raw Carrots as well as Dill Pickled Cucumber have insufficient amounts of Fluoride and Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 3.4 times more Energy, 4 times more Carbohydrate, 4.4 times more Sugars, 2.8 times more Fiber and 1.9 times more Protein than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 35 times more Omega 3 than Raw Carrots.
Both Raw Carrots as well as Dill Pickled Cucumber have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.