Lets compare vitamin content per 14 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener vs Canned Hot Pickled Peppers:
Canned Hot Pickled Peppers contain more Vitamin A, 1.9 times more Vitamin B1, 1.5 times more Vitamin B2, 15.6 times more Vitamin B3, 1.4 times more Vitamin B5, 2.8 times more Vitamin B6, 13 times more Vitamin B9, more Vitamin C, 5 times more Vitamin E and 10 times more Vitamin K than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Canned Hot Pickled Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Ginger Root, Pickled, With Artificial Sweetener vs Canned Hot Pickled Peppers:
Canned Ginger Root, Pickled, With Artificial Sweetener has 1.2 times more Calcium and 9 times more Manganese than Canned Hot Pickled Peppers.
While Canned Hot Pickled Peppers contain 2.5 times more Copper, 1.5 times more Magnesium, 6.5 times more Phosphorus, 3.1 times more Potassium and 1.6 times more Sodium than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener and Canned Hot Pickled Peppers have similar amounts of Iron and Water per 14 oz.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Canned Hot Pickled Peppers have insufficient amounts of Selenium and Zinc in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Hot Pickled Peppers contain 6 times more Omega 3, more Sugars, more Fructose and 2.4 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener and Canned Hot Pickled Peppers have similar amounts of Carbohydrate and Fiber per 14 oz.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Canned Hot Pickled Peppers have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.