Lets compare vitamin content per 14 ounces of Low Sodium Sweet Cucumber Pickles vs Cooked Ripe Red Tomatoes:
Low Sodium Sweet Cucumber Pickles have 2.3 times more Vitamin A, 1.5 times more Vitamin B2 and 27.4 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4 times more Vitamin B1, 3.1 times more Vitamin B3, 5.3 times more Vitamin B6, 13 times more Vitamin B9 and 19 times more Vitamin C than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B5 and Vitamin E per 14 oz.
Both Low Sodium 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 Low Sodium Sweet Cucumber Pickles vs Cooked Ripe Red Tomatoes:
Low Sodium Sweet Cucumber Pickles have 1.4 times more Copper and 1.6 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.8 times more Calcium, 2.3 times more Magnesium, 7 times more Manganese, 2.3 times more Phosphorus, 6.8 times more Potassium, 1.8 times more Zinc and 1.4 times more Water than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles and Cooked Ripe Red Tomatoes have similar amounts of Iron per 14 oz.
Both Low Sodium 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:
Low Sodium Sweet Cucumber Pickles have 6.8 times more Energy, 30 times more Omega 3, 8.4 times more Carbohydrate, 10.7 times more Sugars and 1.6 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.6 times more Protein than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.