Nutrient Comparison: Canned Rambutan VS Rhubarb Frozen Cooked with Sugar per 14 oz
Compare the macro and micronutrient content in 14 oz of Canned Rambutan versus 14 oz of Rhubarb Frozen Cooked with Sugar to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Canned Rambutan vs Rhubarb Frozen Cooked with Sugar:
- 14 ounces of Canned Rambutan have 6.8 times more Vitamin B3, 1.6 times more Vitamin B9 and 1.5 times more Vitamin C than Rhubarb Frozen Cooked with Sugar.
- 14 ounces of Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin B3 and Vitamin B9
- Both Rambutan Canned in Syrup as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B5, Vitamin B6 and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Canned Rambutan vs Rhubarb Frozen Cooked with Sugar:
- 14 ounces of Canned Rambutan have 2.4 times more Copper, 1.7 times more Iron and 4.7 times more Manganese than Rhubarb Frozen Cooked with Sugar.
- While 14 oz of Rhubarb Frozen Cooked with Sugar contain 6.6 times more Calcium, 1.7 times more Magnesium and 2.3 times more Potassium than Rambutan Canned in Syrup.
- 14 ounces of Canned Rambutan lack sufficient amounts of Magnesium and Potassium
- Both Rambutan Canned in Syrup as well as Rhubarb Frozen Cooked with Sugar lack sufficient amounts of Phosphorus and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Rhubarb Frozen Cooked with Sugar contain 1.4 times more Energy, 1.5 times more Carbohydrate and 2.2 times more Fiber than Rambutan Canned in Syrup.
- Both Rambutan Canned in Syrup as well as Rhubarb Frozen Cooked with Sugar provide inadequate amounts of Protein in 14 ounces.