Lets compare vitamin content per 7 ounces of Low Sodium Sweet Cucumber Pickles vs Baked Red Potatoes:
Low Sodium Sweet Cucumber Pickles have 56 times more Vitamin A, 6.6 times more Vitamin E and 27.4 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 8 times more Vitamin B1, 1.6 times more Vitamin B2, 9.2 times more Vitamin B3, 2.8 times more Vitamin B5, 14.1 times more Vitamin B6, 27 times more Vitamin B9 and 10.5 times more Vitamin C than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Low Sodium Sweet Cucumber Pickles vs Baked Red Potatoes:
Low Sodium Sweet Cucumber Pickles have 1.5 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Copper, 7 times more Magnesium, 11.5 times more Manganese, 6 times more Phosphorus, 17 times more Potassium and 5 times more Zinc than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles and Baked Whole Red Potatoes have similar amounts of Iron and Water per 7 oz.
Both Low Sodium Sweet Cucumber Pickles as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Low Sodium Sweet Cucumber Pickles have 1.4 times more Energy, 4 times more Omega 3, 1.7 times more Carbohydrate and 18.7 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Fiber and 6.2 times more Protein than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.