Lets compare vitamin content per 5 ounces of Sweet Cucumber Pickles vs Baked White Potatoes:
Sweet Cucumber Pickles have 38 times more Vitamin A, 9 times more Vitamin E and 17.4 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.9 times more Vitamin B1, 1.4 times more Vitamin B2, 13.3 times more Vitamin B3, 7.5 times more Vitamin B5, 8.8 times more Vitamin B6, 38 times more Vitamin B9 and 18 times more Vitamin C than Sweet Cucumber Pickles.
Both Sweet Cucumber Pickles as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Sweet Cucumber Pickles vs Baked White Potatoes:
Sweet Cucumber Pickles have 6.1 times more Calcium and 65.3 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.5 times more Copper, 2.6 times more Iron, 3.9 times more Magnesium, 2.9 times more Manganese, 4.2 times more Phosphorus, 5.4 times more Potassium and 2.9 times more Zinc than Sweet Cucumber Pickles.
Both Sweet Cucumber Pickles and Baked Whole White Potatoes have similar amounts of Water per 5 oz.
Both Sweet Cucumber Pickles as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Sweet Cucumber Pickles have 4 times more Omega 3, 11.9 times more Sugars and 24.5 times more Fructose than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.1 times more Fiber and 3.6 times more Protein than Sweet Cucumber Pickles.
Both Sweet Cucumber Pickles and Baked Whole White Potatoes have similar amounts of Energy and Carbohydrate per 5 oz.
Both Sweet Cucumber Pickles as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.