Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Rhubarb Frozen Cooked with Sugar:
Baked Whole Red Potatoes have 4 times more Vitamin B1, 2.2 times more Vitamin B2, 8 times more Vitamin B3, 6.8 times more Vitamin B5, 10.6 times more Vitamin B6, 5.4 times more Vitamin B9 and 3.8 times more Vitamin C than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 2.4 times more Vitamin E and 7.5 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Rhubarb Frozen Cooked with Sugar:
Baked Whole Red Potatoes have 6.4 times more Copper, 3.3 times more Iron, 2.3 times more Magnesium, 2.4 times more Manganese, 9 times more Phosphorus, 5.7 times more Potassium and 5 times more Zinc than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 16.1 times more Calcium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Rhubarb Frozen Cooked with Sugar have similar amounts of Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Whole Red Potatoes have 5.9 times more Protein than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 1.3 times more Energy, 1.6 times more Carbohydrate and 20.1 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Rhubarb Frozen Cooked with Sugar have similar amounts of Fiber per 1 kg.
Both Baked Whole Red Potatoes as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.