Nutrient Comparison: Rhubarb Frozen Cooked with Sugar VS Sapodilla per 1 kg
Compare the macro and micronutrient content in 1 kg of Rhubarb Frozen Cooked with Sugar versus 1 kg of Sapodilla to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Rhubarb Frozen Cooked with Sugar vs Sapodilla:
- 1 kg of Raw Sapodilla contains 5 times more Vitamin B5, 1.9 times more Vitamin B6, 2.8 times more Vitamin B9 and 4.5 times more Vitamin C than Rhubarb Frozen Cooked with Sugar.
- 1 kilogram of Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin B5, Vitamin B6 and Vitamin B9
- Both Rhubarb Frozen Cooked with Sugar as well as Raw Sapodilla have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3 and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Rhubarb Frozen Cooked with Sugar vs Sapodilla:
- 1 kilogram of Rhubarb Frozen Cooked with Sugar has 6.9 times more Calcium than Sapodilla.
- While 1 kg of Raw Sapodilla contains 3.2 times more Copper, 3.8 times more Iron and 2 times more Potassium than Rhubarb Frozen Cooked with Sugar.
- Both Rhubarb Frozen Cooked with Sugar and Sapodilla contain similar levels of Magnesium per one kilogram.
- Both Rhubarb Frozen Cooked with Sugar as well as Raw Sapodilla lack sufficient amounts of Phosphorus, Selenium and Zinc in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Rhubarb Frozen Cooked with Sugar has 1.4 times more Energy and 1.6 times more Carbohydrate than Sapodilla.
- While 1 kg of Raw Sapodilla contains 2.7 times more Fiber than Rhubarb Frozen Cooked with Sugar.
- Both Rhubarb Frozen Cooked with Sugar as well as Raw Sapodilla provide inadequate amounts of Omega 3, Omega 6 and Protein in one kilogram.