Nutrient Comparison: Canned Rambutan VS Rhubarb Frozen Cooked with Sugar per 1 kg
Compare the macro and micronutrient content in 1 kg of Canned Rambutan versus 1 kg of Rhubarb Frozen Cooked with Sugar to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Canned Rambutan vs Rhubarb Frozen Cooked with Sugar:
- 1 kilogram of Canned Rambutan has 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.
- 1 kilogram of Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin B3 and Vitamin B9
- Both Rambutan Canned in Syrup as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B5, Vitamin B6 and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Canned Rambutan vs Rhubarb Frozen Cooked with Sugar:
- 1 kilogram of Canned Rambutan has 2.4 times more Copper, 1.7 times more Iron and 4.7 times more Manganese than Rhubarb Frozen Cooked with Sugar.
- While 1 kg of Rhubarb Frozen Cooked with Sugar contains 6.6 times more Calcium, 1.7 times more Magnesium and 2.3 times more Potassium than Rambutan Canned in Syrup.
- 1 kilogram of Canned Rambutan lack sufficient amounts of Magnesium and Potassium
- Both Rambutan Canned in Syrup as well as Rhubarb Frozen Cooked with Sugar lack sufficient amounts of Phosphorus and Zinc in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Rhubarb Frozen Cooked with Sugar contains 1.4 times more Energy, 1.5 times more Carbohydrate and 2.2 times more Fiber than Rambutan Canned in Syrup.
- Both Rambutan Canned in Syrup as well as Rhubarb Frozen Cooked with Sugar provide inadequate amounts of Protein in one kilogram.