Lets compare vitamin content per 1 kilogram of Pickles, cucumber, dill, reduced sodium vs Cooked Ripe Red Tomatoes:
Pickles, cucumber, dill, reduced sodium have 1.3 times more Vitamin B1, 2.6 times more Vitamin B2, 1.6 times more Vitamin B5 and 6.2 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4 times more Vitamin A, 4.9 times more Vitamin B3, 2.3 times more Vitamin B6, 1.6 times more Vitamin B9, 9.9 times more Vitamin C and 18.7 times more Vitamin E than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Pickles, cucumber, dill, reduced sodium vs Cooked Ripe Red Tomatoes:
Pickles, cucumber, dill, reduced sodium have 5.2 times more Calcium and 1.6 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.7 times more Copper, 2.6 times more Iron, 1.3 times more Magnesium, 1.7 times more Manganese, 1.8 times more Phosphorus, 1.9 times more Potassium and 1.4 times more Zinc than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium and Cooked Ripe Red Tomatoes have similar amounts of Water per 1 kg.
Both Pickles, cucumber, dill, reduced sodium as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Pickles, cucumber, dill, reduced sodium have 35 times more Omega 3 and 1.4 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Carbohydrate, 2.3 times more Sugars, 2.4 times more Fructose and 1.9 times more Protein than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.