Lets compare vitamin content per 100 grams of Dill Pickled Cucumber vs Baked Red Potatoes:
Dill Pickled Cucumber has 6.2 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Vitamin B1, 14.6 times more Vitamin B3, 1.7 times more Vitamin B5, 6.1 times more Vitamin B6, 3.4 times more Vitamin B9 and 5.5 times more Vitamin C than Dill Pickled Cucumber.
Both Dill Pickled Cucumber and Baked Whole Red Potatoes have similar amounts of Vitamin B2 per 100 g.
Both Dill Pickled Cucumber as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Dill Pickled Cucumber vs Baked Red Potatoes:
Dill Pickled Cucumber has 6.3 times more Calcium, 67.4 times more Sodium and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 6.2 times more Copper, 2.7 times more Iron, 4 times more Magnesium, 2.8 times more Manganese, 4.5 times more Phosphorus, 4.7 times more Potassium and 4 times more Zinc than Dill Pickled Cucumber.
Comparison of macro-nutrients per 100 grams:
Dill Pickled Cucumber has 4.7 times more Omega 3 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 7.3 times more Energy, 8.1 times more Carbohydrate, 1.3 times more Sugars, 1.8 times more Fiber and 4.6 times more Protein than Dill Pickled Cucumber.
Both Dill Pickled Cucumber as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.