Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Pickles, cucumber, dill, reduced sodium:
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 Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 1.3 times more Vitamin B2 and 6.4 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Pickles, cucumber, dill, reduced sodium have similar amounts of Vitamin B1 per 14 oz.
Both Baked Whole White Potatoes as well as Pickles, cucumber, dill, reduced sodium 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 Pickles, cucumber, dill, reduced sodium:
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 Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 5.7 times more Calcium, 2.6 times more Sodium and 1.3 times more Water than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Pickles, cucumber, dill, reduced sodium 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 Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 4.7 times more Omega 3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Pickles, cucumber, dill, reduced sodium have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.