Lets compare vitamin content per 14 ounces of Sweet Cucumber Pickles vs Cooked Ripe Red Tomatoes:
Sweet Cucumber Pickles have 1.6 times more Vitamin A, 1.4 times more Vitamin B2 and 16.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Vitamin B1, 4.6 times more Vitamin B3, 2.5 times more Vitamin B5, 3.3 times more Vitamin B6, 13 times more Vitamin B9, 32.6 times more Vitamin C and 1.6 times more Vitamin E than Sweet Cucumber Pickles.
Both Sweet Cucumber Pickles as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Sweet Cucumber Pickles vs Cooked Ripe Red Tomatoes:
Sweet Cucumber Pickles have 5.5 times more Calcium and 41.5 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.7 times more Copper, 2.7 times more Iron, 1.3 times more Magnesium, 1.6 times more Manganese, 1.6 times more Phosphorus and 2.2 times more Potassium than Sweet Cucumber Pickles.
Both Sweet Cucumber Pickles and Cooked Ripe Red Tomatoes have similar amounts of Zinc and Water per 14 oz.
Both Sweet Cucumber Pickles as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Sweet Cucumber Pickles have 5.1 times more Energy, 30 times more Omega 3, 5.3 times more Carbohydrate, 7.3 times more Sugars, 6.7 times more Fructose and 1.4 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Protein than Sweet Cucumber Pickles.
Both Sweet Cucumber Pickles as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.