Lets compare vitamin content per 14 ounces of Carrots vs Low Sodium Sweet Cucumber Pickles:
Raw Carrots have 14.9 times more Vitamin A, 7.3 times more Vitamin B1, 1.8 times more Vitamin B2, 5.6 times more Vitamin B3, 2.3 times more Vitamin B5, 9.2 times more Vitamin B6, 19 times more Vitamin B9, 4.9 times more Vitamin C and 1.2 times more Vitamin E than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain 5.8 times more Vitamin K than Raw Carrots.
Both Raw Carrots as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Low Sodium Sweet Cucumber Pickles:
Raw Carrots have 8.3 times more Calcium, 3 times more Magnesium, 9.5 times more Manganese, 2.9 times more Phosphorus, 10 times more Potassium, 3.8 times more Sodium, 3 times more Zinc and 1.4 times more Water than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain 2.3 times more Copper and 2 times more Iron than Raw Carrots.
Both Raw Carrots as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 2.5 times more Fiber and 2.5 times more Protein than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain 3 times more Energy, 30 times more Omega 3, 3.5 times more Carbohydrate and 5.6 times more Sugars than Raw Carrots.
Both Raw Carrots as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.