Nutrient Comparison: Rhubarb Frozen Cooked with Sugar VS Acorns per 14 oz
Compare the macro and micronutrient content in 14 oz of Rhubarb Frozen Cooked with Sugar versus 14 oz of Acorns to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Rhubarb Frozen Cooked with Sugar vs Acorns:
- 14 ounces of Rhubarb Frozen Cooked with Sugar have more Vitamin C than Acorns.
- While 14 oz of Raw Acorns contain 6.2 times more Vitamin B1, 5.1 times more Vitamin B2, 9.1 times more Vitamin B3, 14.3 times more Vitamin B5, 26.4 times more Vitamin B6 and 17.4 times more Vitamin B9 than Rhubarb Frozen Cooked with Sugar.
- 14 ounces of Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9
- 14 ounces of Acorns have insufficient amounts of Vitamin C
- Both Rhubarb Frozen Cooked with Sugar as well as Raw Acorns have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Rhubarb Frozen Cooked with Sugar vs Acorns:
- 14 ounces of Rhubarb Frozen Cooked with Sugar have 3.5 times more Calcium than Acorns.
- While 14 oz of Raw Acorns contain 23 times more Copper, 3.8 times more Iron, 5.2 times more Magnesium, 18.3 times more Manganese, 9.9 times more Phosphorus, 5.6 times more Potassium and 6.4 times more Zinc than Rhubarb Frozen Cooked with Sugar.
- 14 ounces of Rhubarb Frozen Cooked with Sugar lack sufficient amounts of Phosphorus and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Acorns contain 3.3 times more Energy, 477.2 times more Fat, 221.6 times more Saturated Fat, 183.8 times more Omega 6, 1.3 times more Carbohydrate and 15.8 times more Protein than Rhubarb Frozen Cooked with Sugar.
- 14 ounces of Rhubarb Frozen Cooked with Sugar provide inadequate amounts of Omega 6 and Protein