Lets compare vitamin content per 14 ounces of Pickles, cucumber, dill, reduced sodium vs Carrots:
Pickles, cucumber, dill, reduced sodium have 1.3 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 139.2 times more Vitamin A, 1.5 times more Vitamin B1, 9 times more Vitamin B3, 1.4 times more Vitamin B5, 3.9 times more Vitamin B6, 2.4 times more Vitamin B9, 2.6 times more Vitamin C and 22 times more Vitamin E than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium and Raw Carrots have similar amounts of Vitamin B2 per 14 oz.
Both Pickles, cucumber, dill, reduced sodium as well as Raw 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 Carrots:
Pickles, cucumber, dill, reduced sodium have 1.7 times more Calcium than Raw Carrots.
While Raw Carrots contain 1.6 times more Copper, 1.7 times more Magnesium, 2.3 times more Manganese, 2.2 times more Phosphorus, 2.7 times more Potassium, 3.8 times more Sodium and 2.4 times more Zinc than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium and Raw Carrots have similar amounts of Iron and Water per 14 oz.
Both Pickles, cucumber, dill, reduced sodium as well as Raw Carrots have insufficient amounts of Fluoride and Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pickles, cucumber, dill, reduced sodium have 35 times more Omega 3 than Raw Carrots.
While Raw Carrots contain 3.4 times more Energy, 4 times more Carbohydrate, 4.4 times more Sugars, 2.8 times more Fiber and 1.9 times more Protein than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.