Nutrient Comparison: Tomato Juice with Salt VS Rhubarb Frozen Cooked with Sugar per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomato Juice with Salt 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 Tomato Juice with Salt vs Rhubarb Frozen Cooked with Sugar:
- 14 ounces of Tomato Juice with Salt have 5.8 times more Vitamin A, 5.6 times more Vitamin B1, 3.4 times more Vitamin B2, 3.4 times more Vitamin B3, 3.5 times more Vitamin B6, 4 times more Vitamin B9, 21.2 times more Vitamin C and 1.7 times more Vitamin E than Rhubarb Frozen Cooked with Sugar.
- While 14 oz of Rhubarb Frozen Cooked with Sugar contain 9.2 times more Vitamin K than Canned Tomato Juice with Salt.
- 14 ounces of Tomato Juice with Salt have insufficient amounts of Vitamin K
- 14 ounces of Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin E
- Both Canned Tomato Juice with Salt as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Tomato Juice with Salt vs Rhubarb Frozen Cooked with Sugar:
- 14 ounces of Tomato Juice with Salt have 1.6 times more Copper, 1.9 times more Iron, 2.4 times more Phosphorus, 2.3 times more Potassium, 253 times more Sodium and 1.4 times more Water than Rhubarb Frozen Cooked with Sugar.
- While 14 oz of Rhubarb Frozen Cooked with Sugar contain 14.5 times more Calcium than Canned Tomato Juice with Salt.
- Both Tomato Juice with Salt and Rhubarb Frozen Cooked with Sugar contain similar levels of Magnesium and Manganese per 14 ounces.
- 14 ounces of Tomato Juice with Salt lack sufficient amounts of Calcium
- 14 ounces of Rhubarb Frozen Cooked with Sugar lack sufficient amounts of Phosphorus
- Both Canned Tomato Juice with Salt as well as Rhubarb Frozen Cooked with Sugar lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Rhubarb Frozen Cooked with Sugar contain 6.8 times more Energy, 8.8 times more Carbohydrate, 11.1 times more Sugars and 5 times more Fiber than Canned Tomato Juice with Salt.
- 14 ounces of Tomato Juice with Salt provide inadequate amounts of Energy and Fiber
- Both Canned Tomato Juice with Salt as well as Rhubarb Frozen Cooked with Sugar provide inadequate amounts of Omega 3, Omega 6 and Protein in 14 ounces.