Lets compare vitamin content per 14 ounces of Sweet Cucumber Pickles vs Cooked Frozen Carrots:
Sweet Cucumber Pickles have 3.5 times more Vitamin K than Boiled and Drained Frozen Carrots.
While Boiled and Drained Frozen Carrots contain 22.3 times more Vitamin A, 3.6 times more Vitamin B3, 3.4 times more Vitamin B5, 3.5 times more Vitamin B6, 11 times more Vitamin B9, 3.3 times more Vitamin C and 2.8 times more Vitamin E than Sweet Cucumber Pickles.
Both Sweet Cucumber Pickles and Boiled and Drained Frozen Carrots have similar amounts of Vitamin B1 and Vitamin B2 per 14 oz.
Both Sweet Cucumber Pickles as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Sweet Cucumber Pickles vs Cooked Frozen Carrots:
Sweet Cucumber Pickles have 1.7 times more Calcium and 7.7 times more Sodium than Boiled and Drained Frozen Carrots.
While Boiled and Drained Frozen Carrots contain 2.9 times more Copper, 2.1 times more Iron, 1.6 times more Magnesium, 2.6 times more Manganese, 1.7 times more Phosphorus, 1.9 times more Potassium, more Selenium and 2.9 times more Zinc than Sweet Cucumber Pickles.
Both Sweet Cucumber Pickles and Boiled and Drained Frozen Carrots have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Sweet Cucumber Pickles have 2.5 times more Energy, 1.4 times more Omega 3, 2.7 times more Carbohydrate, 4.5 times more Sugars and 31.5 times more Fructose than Boiled and Drained Frozen Carrots.
While Boiled and Drained Frozen Carrots contain 6.3 times more Omega 6 and 3.3 times more Fiber than Sweet Cucumber Pickles.
Both Sweet Cucumber Pickles and Boiled and Drained Frozen Carrots have similar amounts of Protein per 14 oz.
Both Sweet Cucumber Pickles as well as Boiled and Drained Frozen Carrots have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.