Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Dill Pickled Cucumber:
Baked Whole White Potatoes have 14 times more Vitamin B3, 1.9 times more Vitamin B5, 6 times more Vitamin B6, 4.8 times more Vitamin B9 and 5.5 times more Vitamin C than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 1.3 times more Vitamin B2 and 6.4 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Dill Pickled Cucumber have similar amounts of Vitamin B1 per 14 oz.
Both Baked Whole White 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 White Potatoes vs Dill Pickled Cucumber:
Baked Whole White Potatoes have 4.5 times more Copper, 2.5 times more Iron, 3.9 times more Magnesium, 3 times more Manganese, 4.7 times more Phosphorus, 4.6 times more Potassium and 3.5 times more Zinc than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 5.7 times more Calcium, 115.6 times more Sodium and 1.3 times more Water than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Dill Pickled Cucumber have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 7.7 times more Energy, 8.7 times more Carbohydrate, 1.4 times more Sugars, 2.1 times more Fiber and 4.2 times more Protein than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 4.7 times more Omega 3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Dill Pickled Cucumber have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.