Nutrient Comparison: Rhubarb Frozen Cooked with Sugar VS Tomatoes in Juice with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Rhubarb Frozen Cooked with Sugar versus 14 oz of Tomatoes in Juice with Salt 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 Tomatoes in Juice with Salt:
- 14 ounces of Rhubarb Frozen Cooked with Sugar have 8.1 times more Vitamin K than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 5 times more Vitamin A, 31.9 times more Vitamin B1, 2.4 times more Vitamin B2, 3.6 times more Vitamin B3, 2.3 times more Vitamin B5, 5.6 times more Vitamin B6, 1.6 times more Vitamin B9, 3.8 times more Vitamin C and 3.1 times more Vitamin E than Rhubarb Frozen Cooked with Sugar.
- 14 ounces of Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin E
- Both Rhubarb Frozen Cooked with Sugar as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Rhubarb Frozen Cooked with Sugar vs Tomatoes in Juice with Salt:
- 14 ounces of Rhubarb Frozen Cooked with Sugar have 4.4 times more Calcium than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.9 times more Copper, 2.7 times more Iron, 2.1 times more Phosphorus, 2 times more Potassium, 115 times more Sodium and 1.4 times more Water than Rhubarb Frozen Cooked with Sugar.
- Both Rhubarb Frozen Cooked with Sugar and Tomatoes in Juice with Salt contain similar levels of Magnesium and Manganese per 14 ounces.
- 14 ounces of Rhubarb Frozen Cooked with Sugar lack sufficient amounts of Phosphorus
- Both Rhubarb Frozen Cooked with Sugar as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Rhubarb Frozen Cooked with Sugar have 7.3 times more Energy, 9 times more Carbohydrate and 11.3 times more Sugars than Tomatoes in Juice with Salt.
- Both Rhubarb Frozen Cooked with Sugar and Tomatoes in Juice with Salt offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Tomatoes in Juice with Salt provide inadequate amounts of Energy
- Both Rhubarb Frozen Cooked with Sugar as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt provide inadequate amounts of Omega 3, Omega 6 and Protein in 14 ounces.