Lets compare vitamin content per 7 ounces of Low Sodium Sweet Cucumber Pickles vs Cooked Chopped Frozen Broccoli:
Boiled Chopped Frozen Broccoli contains 6.1 times more Vitamin B1, 2.5 times more Vitamin B2, 2.6 times more Vitamin B3, 2.3 times more Vitamin B5, 8.7 times more Vitamin B6, 56 times more Vitamin B9, 33.4 times more Vitamin C and 2.5 times more Vitamin E than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles and Boiled Chopped Frozen Broccoli have similar amounts of Vitamin A and Vitamin K per 7 oz.
Both Low Sodium Sweet Cucumber Pickles as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Low Sodium Sweet Cucumber Pickles vs Cooked Chopped Frozen Broccoli:
Low Sodium Sweet Cucumber Pickles have 3.1 times more Copper and 1.6 times more Sodium than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 8.3 times more Calcium, 3.3 times more Magnesium, 14.9 times more Manganese, 4.1 times more Phosphorus, 4.4 times more Potassium, more Selenium, 3.5 times more Zinc and 1.4 times more Water than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles and Boiled Chopped Frozen Broccoli have similar amounts of Iron per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Low Sodium Sweet Cucumber Pickles have 4.4 times more Energy, 1.4 times more Omega 3, 6.3 times more Carbohydrate and 18.1 times more Sugars than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 2.7 times more Fiber and 8.4 times more Protein than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.