Lets compare vitamin content per 14 ounces of Oil Roasted Sunflower Seeds vs Pickled Eggplant:
Oil Roasted Sunflower Seed Kernels have 6.4 times more Vitamin B1, 4 times more Vitamin B2, 6.3 times more Vitamin B3, 5.7 times more Vitamin B6, 11.7 times more Vitamin B9, more Vitamin C and 1211 times more Vitamin E than Pickled Eggplant.
Both Oil Roasted Sunflower Seed Kernels and Pickled Eggplant have similar amounts of Vitamin K per 14 oz.
Both Oil Roasted Sunflower Seed Kernels as well as Pickled Eggplant have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Oil Roasted Sunflower Seeds vs Pickled Eggplant:
Oil Roasted Sunflower Seed Kernels have 3.5 times more Calcium, 10.4 times more Copper, 5.6 times more Iron, 21.2 times more Magnesium, 126.6 times more Phosphorus, 40.3 times more Potassium, 130.3 times more Selenium and 22.7 times more Zinc than Pickled Eggplant.
While Pickled Eggplant contains 558 times more Sodium and 56.4 times more Water than Oil Roasted Sunflower Seed Kernels.
Comparison of macro-nutrients per 14 ounces:
Oil Roasted Sunflower Seed Kernels have 12.1 times more Energy, 73.3 times more Fat, 50.5 times more Saturated Fat, 1.7 times more Omega 3, 139.6 times more Omega 6, 2.3 times more Carbohydrate, 4.2 times more Fiber and 22.3 times more Protein than Pickled Eggplant.
While Pickled Eggplant contains 1.5 times more Sugars than Oil Roasted Sunflower Seed Kernels.
Both Oil Roasted Sunflower Seed Kernels as well as Pickled Eggplant have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.