Lets compare vitamin content per 100 grams of Sour Pickled Cucumber low Salt vs Baked White Potatoes:
Sour Pickled Cucumber low sodium has 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 Pickled Cucumber low sodium.
Both Sour Pickled Cucumber low sodium as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Sour Pickled Cucumber low Salt vs Baked White Potatoes:
Sour Pickled Cucumber low sodium has 2.6 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 Pickled Cucumber low sodium.
Both Sour Pickled Cucumber low sodium as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Sour Pickled Cucumber low sodium has 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 Pickled Cucumber low sodium.
Both Sour Pickled Cucumber low sodium as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.