Lets compare vitamin content per 14 ounces of Low Sodium Sweet Cucumber Pickles vs Oil Roasted Sunflower Seeds:
Low Sodium Sweet Cucumber Pickles have more Vitamin A and 24.7 times more Vitamin K than Oil Roasted Sunflower Seed Kernels.
While Oil Roasted Sunflower Seed Kernels contain 35.6 times more Vitamin B1, 8.8 times more Vitamin B2, 23.7 times more Vitamin B3, 57.8 times more Vitamin B5, 52.8 times more Vitamin B6, 234 times more Vitamin B9 and 68.5 times more Vitamin E than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles and Oil Roasted Sunflower Seed Kernels have similar amounts of Vitamin C per 14 oz.
Both Low Sodium Sweet Cucumber Pickles as well as Oil Roasted Sunflower Seed Kernels have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Low Sodium Sweet Cucumber Pickles vs Oil Roasted Sunflower Seeds:
Low Sodium Sweet Cucumber Pickles have 6 times more Sodium and 42.4 times more Water than Oil Roasted Sunflower Seed Kernels.
While Oil Roasted Sunflower Seed Kernels contain 21.8 times more Calcium, 17.2 times more Copper, 7.3 times more Iron, 31.8 times more Magnesium, 138.7 times more Manganese, 94.9 times more Phosphorus, 15.1 times more Potassium, more Selenium and 65.1 times more Zinc than Low Sodium Sweet Cucumber Pickles.
Comparison of macro-nutrients per 14 ounces:
Low Sodium Sweet Cucumber Pickles have 1.5 times more Carbohydrate and 8.6 times more Sugars than Oil Roasted Sunflower Seed Kernels.
While Oil Roasted Sunflower Seed Kernels contain 4.9 times more Energy, 197.3 times more Fat, 105.5 times more Saturated Fat, 1.4 times more Omega 3, 743.7 times more Omega 6, 9.6 times more Fiber and 54.2 times more Protein than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles as well as Oil Roasted Sunflower Seed Kernels have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.