Lets compare vitamin content per 14 ounces of Carrots vs Pickles, cucumber, dill, reduced sodium:
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 Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 1.3 times more Vitamin K than Raw Carrots.
Both Raw Carrots and Pickles, cucumber, dill, reduced sodium have similar amounts of Vitamin B2 per 14 oz.
Both Raw Carrots as well as Pickles, cucumber, dill, reduced sodium have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Pickles, cucumber, dill, reduced sodium:
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, 3.8 times more Sodium and 2.4 times more Zinc than Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 1.7 times more Calcium than Raw Carrots.
Both Raw Carrots and Pickles, cucumber, dill, reduced sodium have similar amounts of Iron and Water per 14 oz.
Both Raw Carrots as well as Pickles, cucumber, dill, reduced sodium 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 Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 35 times more Omega 3 than Raw Carrots.
Both Raw Carrots as well as Pickles, cucumber, dill, reduced sodium have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.