Lets compare vitamin content per 14 ounces of Pickles, cucumber, dill, reduced sodium vs Boiled Carrots:
Pickles, cucumber, dill, reduced sodium have 1.3 times more Vitamin B2 and 1.3 times more Vitamin K than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 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 Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium and Boiled and Drained Carrots have similar amounts of Vitamin B5 per 14 oz.
Both Pickles, cucumber, dill, reduced sodium as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Pickles, cucumber, dill, reduced sodium vs Boiled Carrots:
Pickles, cucumber, dill, reduced sodium have 1.9 times more Calcium and 1.6 times more Copper than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 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, 3.2 times more Sodium and 2 times more Zinc than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium and Boiled and Drained Carrots have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pickles, cucumber, dill, reduced sodium have 70 times more Omega 3 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 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 Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium as well as Boiled and Drained Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.