Lets compare vitamin content per 100 grams of Boiled Carrots vs Pickles, cucumber, dill, reduced sodium:
Boiled and Drained Carrots have 142 times more Vitamin A, 1.5 times more Vitamin B1, 5.9 times more Vitamin B3, 4.4 times more Vitamin B6, 1.8 times more Vitamin B9, 1.6 times more Vitamin C and 34.3 times more Vitamin E than Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 1.3 times more Vitamin B2 and 1.3 times more Vitamin K than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Pickles, cucumber, dill, reduced sodium have similar amounts of Vitamin B5 per 100 g.
Both Boiled and Drained Carrots as well as Pickles, cucumber, dill, reduced sodium have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Pickles, cucumber, dill, reduced sodium:
Boiled and Drained Carrots have 1.6 times more Fluoride, 1.3 times more Iron, 1.4 times more Magnesium, 2.5 times more Manganese, 1.9 times more Phosphorus, 2 times more Potassium, more Selenium, 3.2 times more Sodium and 2 times more Zinc than Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 1.9 times more Calcium and 1.6 times more Copper than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Pickles, cucumber, dill, reduced sodium have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have 2.9 times more Energy, 3.4 times more Carbohydrate, 3.2 times more Sugars, 3 times more Fiber and 1.5 times more Protein than Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 70 times more Omega 3 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Pickles, cucumber, dill, reduced sodium have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.