Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Low Sodium Sweet Cucumber Pickles:
Baked Whole Red Potatoes have 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.
While Low Sodium Sweet Cucumber Pickles contain 56 times more Vitamin A, 6.6 times more Vitamin E and 27.4 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes 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 Baked Red Potatoes vs Low Sodium Sweet Cucumber Pickles:
Baked Whole Red Potatoes have 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.
While Low Sodium Sweet Cucumber Pickles contain 1.5 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Low Sodium Sweet Cucumber Pickles have similar amounts of Iron and Water per 100 g.
Both Baked Whole Red Potatoes as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.6 times more Fiber and 6.2 times more Protein than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain 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.
Both Baked Whole Red Potatoes as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.