Lets compare vitamin content per 14 ounces of Boiled Carrots vs Dill Pickled Cucumber:
Boiled and Drained Carrots have 142 times more Vitamin A, 1.5 times more Vitamin B1, 5.9 times more Vitamin B3, 4.4 times more Vitamin B6, 1.8 times more Vitamin B9, 1.6 times more Vitamin C and 34.3 times more Vitamin E than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 1.3 times more Vitamin B2 and 1.3 times more Vitamin K than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Dill Pickled Cucumber have similar amounts of Vitamin B5 per 14 oz.
Both Boiled and Drained Carrots as well as Dill Pickled Cucumber have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Carrots vs Dill Pickled Cucumber:
Boiled and Drained Carrots have 1.6 times more Fluoride, 1.3 times more Iron, 1.4 times more Magnesium, 2.5 times more Manganese, 1.9 times more Phosphorus, 2 times more Potassium, more Selenium and 2 times more Zinc than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 1.9 times more Calcium, 1.6 times more Copper and 13.9 times more Sodium than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Dill Pickled Cucumber have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Carrots have 2.9 times more Energy, 3.4 times more Carbohydrate, 3.2 times more Sugars, 3 times more Fiber and 1.5 times more Protein than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 70 times more Omega 3 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Dill Pickled Cucumber have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.