Lets compare vitamin content per 100 grams of Boiled Carrots vs Low Sodium Sweet Cucumber Pickles:
Boiled and Drained Carrots have 15.2 times more Vitamin A, 7.3 times more Vitamin B1, 1.4 times more Vitamin B2, 3.7 times more Vitamin B3, 1.9 times more Vitamin B5, 10.2 times more Vitamin B6, 14 times more Vitamin B9, 3 times more Vitamin C and 1.9 times more Vitamin E than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain 5.6 times more Vitamin K than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Low Sodium Sweet Cucumber Pickles:
Boiled and Drained Carrots have 7.5 times more Calcium, 2.5 times more Magnesium, 10.3 times more Manganese, 2.5 times more Phosphorus, 7.3 times more Potassium, more Selenium, 3.2 times more Sodium, 2.5 times more Zinc and 1.4 times more Water than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain 6.2 times more Copper and 1.7 times more Iron than Boiled and Drained Carrots.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have 2.7 times more Fiber and 2.1 times more Protein than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain 3.5 times more Energy, 60 times more Omega 3, 4.1 times more Carbohydrate and 7.7 times more Sugars than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.