Lets compare vitamin content per 5 ounces of Sour Cucumber Pickles vs Baked White Potatoes:
Sour Cucumber Pickles have 10 times more Vitamin A and 17.4 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Vitamin B1, 4.3 times more Vitamin B2, more Vitamin B3, 10.1 times more Vitamin B5, 23.4 times more Vitamin B6, 38 times more Vitamin B9 and 12.6 times more Vitamin C than Sour Cucumber Pickles.
Both Sour Cucumber Pickles as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Sour Cucumber Pickles vs Baked White Potatoes:
Sour Cucumber Pickles have 172.6 times more Sodium and 1.2 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Calcium, 1.5 times more Copper, 1.6 times more Iron, 6.8 times more Magnesium, 17.2 times more Manganese, 5.4 times more Phosphorus, 23.7 times more Potassium and 17.5 times more Zinc than Sour Cucumber Pickles.
Both Sour Cucumber Pickles as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Sour Cucumber Pickles have 3.1 times more Omega 3 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 8.4 times more Energy, 9.3 times more Carbohydrate, 1.4 times more Sugars, 1.8 times more Fiber and 6.4 times more Protein than Sour Cucumber Pickles.
Both Sour Cucumber Pickles as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.