Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Dill Pickled Cucumber:
Baked Whole Red Potatoes have 1.6 times more Vitamin B1, 14.6 times more Vitamin B3, 1.7 times more Vitamin B5, 6.1 times more Vitamin B6, 3.4 times more Vitamin B9 and 5.5 times more Vitamin C than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 6.2 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dill Pickled Cucumber have similar amounts of Vitamin B2 per 14 oz.
Both Baked Whole Red Potatoes as well as Dill Pickled Cucumber have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Dill Pickled Cucumber:
Baked Whole Red Potatoes have 6.2 times more Copper, 2.7 times more Iron, 4 times more Magnesium, 2.8 times more Manganese, 4.5 times more Phosphorus, 4.7 times more Potassium and 4 times more Zinc than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 6.3 times more Calcium and 67.4 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dill Pickled Cucumber have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 7.3 times more Energy, 8.1 times more Carbohydrate, 1.3 times more Sugars, 1.8 times more Fiber and 4.6 times more Protein than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 4.7 times more Omega 3 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Dill Pickled Cucumber have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.