Nutrient Comparison: Rhubarb Frozen Cooked with Sugar VS Canned Rambutan per 14 oz
Compare the macro and micronutrient content in 14 oz of Rhubarb Frozen Cooked with Sugar versus 14 oz of Canned Rambutan 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 Canned Rambutan:
- 14 oz of Rambutan Canned in Syrup contain 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 Rhubarb Frozen Cooked with Sugar as well as Rambutan Canned in Syrup 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 Rhubarb Frozen Cooked with Sugar vs Canned Rambutan:
- 14 ounces of Rhubarb Frozen Cooked with Sugar have 6.6 times more Calcium, 1.7 times more Magnesium and 2.3 times more Potassium than Canned Rambutan.
- While 14 oz of Rambutan Canned in Syrup contain 2.4 times more Copper, 1.7 times more Iron and 4.7 times more Manganese than Rhubarb Frozen Cooked with Sugar.
- 14 ounces of Canned Rambutan lack sufficient amounts of Magnesium and Potassium
- Both Rhubarb Frozen Cooked with Sugar as well as Rambutan Canned in Syrup lack sufficient amounts of Phosphorus and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Rhubarb Frozen Cooked with Sugar have 1.4 times more Energy, 1.5 times more Carbohydrate and 2.2 times more Fiber than Canned Rambutan.
- Both Rhubarb Frozen Cooked with Sugar as well as Rambutan Canned in Syrup provide inadequate amounts of Protein in 14 ounces.