Lets compare vitamin content per 14 ounces of Pickles, cucumber, dill, reduced sodium vs Tomatoes:
Pickles, cucumber, dill, reduced sodium have 1.2 times more Vitamin B1, 3 times more Vitamin B2, 2.3 times more Vitamin B5 and 2.2 times more Vitamin K than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 7 times more Vitamin A, 5.4 times more Vitamin B3, 2.3 times more Vitamin B6, 1.9 times more Vitamin B9, 6 times more Vitamin C and 18 times more Vitamin E than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Pickles, cucumber, dill, reduced sodium vs Tomatoes:
Pickles, cucumber, dill, reduced sodium have 5.7 times more Calcium and 3.6 times more Sodium than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.1 times more Copper, 1.6 times more Magnesium, 1.8 times more Manganese, 1.5 times more Phosphorus, 2 times more Potassium and 1.7 times more Zinc than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium and Raw Ripe Red Tomatoes have similar amounts of Iron and Water per 14 oz.
Both Pickles, cucumber, dill, reduced sodium as well as Raw Ripe Red Tomatoes have insufficient amounts of Fluoride and Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pickles, cucumber, dill, reduced sodium have 23.3 times more Omega 3 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.6 times more Carbohydrate, 2.5 times more Sugars, 2.5 times more Fructose and 1.8 times more Protein than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium and Raw Ripe Red Tomatoes have similar amounts of Fiber per 14 oz.
Both Pickles, cucumber, dill, reduced sodium as well as Raw Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.