Lets compare vitamin content per 14 ounces of Low Sodium Sweet Cucumber Pickles vs Baked White Potatoes:
Low Sodium Sweet Cucumber Pickles have 56 times more Vitamin A, 13.3 times more Vitamin E and 28.4 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5.3 times more Vitamin B1, 1.3 times more Vitamin B2, 8.8 times more Vitamin B3, 3.2 times more Vitamin B5, 14.1 times more Vitamin B6, 38 times more Vitamin B9 and 10.5 times more Vitamin C than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Low Sodium Sweet Cucumber Pickles vs Baked White Potatoes:
Low Sodium Sweet Cucumber Pickles have 2.6 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.5 times more Calcium, 6.8 times more Magnesium, 12.6 times more Manganese, 6.3 times more Phosphorus, 17 times more Potassium and 4.4 times more Zinc than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles and Baked Whole White Potatoes have similar amounts of Copper, Iron and Water per 14 oz.
Both Low Sodium Sweet Cucumber Pickles as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Low Sodium Sweet Cucumber Pickles have 1.3 times more Energy, 4 times more Omega 3, 1.6 times more Carbohydrate and 17.4 times more Sugars than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.9 times more Fiber and 5.7 times more Protein than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.