Lets compare vitamin content per 1 pound of Dill Pickled Cucumber vs Cooked Ripe Red Tomatoes:
Dill Pickled Cucumber has 1.3 times more Vitamin B1, 2.6 times more Vitamin B2, 1.6 times more Vitamin B5 and 6.2 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4 times more Vitamin A, 4.9 times more Vitamin B3, 2.3 times more Vitamin B6, 1.6 times more Vitamin B9, 9.9 times more Vitamin C and 18.7 times more Vitamin E than Dill Pickled Cucumber.
Both Dill Pickled Cucumber as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Dill Pickled Cucumber vs Cooked Ripe Red Tomatoes:
Dill Pickled Cucumber has 5.2 times more Calcium and 73.5 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.7 times more Copper, 2.6 times more Iron, 1.3 times more Magnesium, 1.7 times more Manganese, 1.8 times more Phosphorus, 1.9 times more Potassium and 1.4 times more Zinc than Dill Pickled Cucumber.
Both Dill Pickled Cucumber and Cooked Ripe Red Tomatoes have similar amounts of Water per 1 lb.
Both Dill Pickled Cucumber as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Dill Pickled Cucumber has 35 times more Omega 3 and 1.4 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Carbohydrate, 2.3 times more Sugars, 2.4 times more Fructose and 1.9 times more Protein than Dill Pickled Cucumber.
Both Dill Pickled Cucumber as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.