Lets compare vitamin content per 14 ounces of Pickles, cucumber, dill, reduced sodium vs Baked White Potatoes:
Pickles, cucumber, dill, reduced sodium have 1.3 times more Vitamin B2 and 6.4 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 14 times more Vitamin B3, 1.9 times more Vitamin B5, 6 times more Vitamin B6, 4.8 times more Vitamin B9 and 5.5 times more Vitamin C than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium and Baked Whole White Potatoes have similar amounts of Vitamin B1 per 14 oz.
Both Pickles, cucumber, dill, reduced sodium as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Pickles, cucumber, dill, reduced sodium vs Baked White Potatoes:
Pickles, cucumber, dill, reduced sodium have 5.7 times more Calcium, 2.6 times more Sodium and 1.3 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.5 times more Copper, 2.5 times more Iron, 3.9 times more Magnesium, 3 times more Manganese, 4.7 times more Phosphorus, 4.6 times more Potassium and 3.5 times more Zinc than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pickles, cucumber, dill, reduced sodium have 4.7 times more Omega 3 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 7.7 times more Energy, 8.7 times more Carbohydrate, 1.4 times more Sugars, 2.1 times more Fiber and 4.2 times more Protein than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.