Lets compare vitamin content per 100 grams of Baked White Potatoes vs Sour Pickled Cucumber low Salt:
Baked Whole White Potatoes have 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.
While Sour Pickled Cucumber low sodium contains 10 times more Vitamin A and 17.4 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Sour Pickled Cucumber low sodium have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Sour Pickled Cucumber low Salt:
Baked Whole White Potatoes have 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.
While Sour Pickled Cucumber low sodium contains 2.6 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Sour Pickled Cucumber low sodium have similar amounts of Water per 100 g.
Both Baked Whole White Potatoes as well as Sour Pickled Cucumber low sodium have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 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.
While Sour Pickled Cucumber low sodium contains 3.1 times more Omega 3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Sour Pickled Cucumber low sodium have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.