Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Pickles, cucumber, dill, reduced sodium:
Baked Whole Red Potatoes have 1.6 times more Vitamin B1, 14.6 times more Vitamin B3, 1.7 times more Vitamin B5, 6.1 times more Vitamin B6, 3.4 times more Vitamin B9 and 5.5 times more Vitamin C than Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 6.2 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Pickles, cucumber, dill, reduced sodium have similar amounts of Vitamin B2 per 1 lb.
Both Baked Whole Red Potatoes as well as Pickles, cucumber, dill, reduced sodium have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Pickles, cucumber, dill, reduced sodium:
Baked Whole Red Potatoes have 6.2 times more Copper, 2.7 times more Iron, 4 times more Magnesium, 2.8 times more Manganese, 4.5 times more Phosphorus, 4.7 times more Potassium and 4 times more Zinc than Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 6.3 times more Calcium and 1.5 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Pickles, cucumber, dill, reduced sodium have similar amounts of Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 7.3 times more Energy, 8.1 times more Carbohydrate, 1.3 times more Sugars, 1.8 times more Fiber and 4.6 times more Protein than Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 4.7 times more Omega 3 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Pickles, cucumber, dill, reduced sodium have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 1 lb.