Lets compare vitamin content per 7 ounces of Low Sodium Sweet Cucumber Pickles vs Boiled Carrots:
Low Sodium Sweet Cucumber Pickles have 5.6 times more Vitamin K than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 15.2 times more Vitamin A, 7.3 times more Vitamin B1, 1.4 times more Vitamin B2, 3.7 times more Vitamin B3, 1.9 times more Vitamin B5, 10.2 times more Vitamin B6, 14 times more Vitamin B9, 3 times more Vitamin C and 1.9 times more Vitamin E than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Low Sodium Sweet Cucumber Pickles vs Boiled Carrots:
Low Sodium Sweet Cucumber Pickles have 6.2 times more Copper and 1.7 times more Iron than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 7.5 times more Calcium, 2.5 times more Magnesium, 10.3 times more Manganese, 2.5 times more Phosphorus, 7.3 times more Potassium, more Selenium, 3.2 times more Sodium, 2.5 times more Zinc and 1.4 times more Water than Low Sodium Sweet Cucumber Pickles.
Comparison of macro-nutrients per 7 ounces:
Low Sodium Sweet Cucumber Pickles have 3.5 times more Energy, 60 times more Omega 3, 4.1 times more Carbohydrate and 7.7 times more Sugars than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 2.7 times more Fiber and 2.1 times more Protein than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles as well as Boiled and Drained Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.