Nutrient Comparison: Cooked Frozen Carrots VS Rhubarb per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Frozen Carrots versus 1 lb of Rhubarb to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Frozen Carrots vs Rhubarb:
- 1 pound of Cooked Frozen Carrots has 169.2 times more Vitamin A, 1.5 times more Vitamin B1, 1.2 times more Vitamin B2, 1.4 times more Vitamin B3, 2 times more Vitamin B5, 3.5 times more Vitamin B6, 1.6 times more Vitamin B9 and 3.7 times more Vitamin E than Rhubarb.
- While 1 lb of Raw Rhubarb contains 3.5 times more Vitamin C and 2.2 times more Vitamin K than Boiled and Drained Frozen Carrots.
- 1 pound of Rhubarb have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin E
- Both Boiled and Drained Frozen Carrots as well as Raw Rhubarb have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Cooked Frozen Carrots vs Rhubarb:
- 1 pound of Cooked Frozen Carrots has 3.9 times more Copper, 2.4 times more Iron, 2.2 times more Phosphorus, 14.8 times more Sodium and 3.5 times more Zinc than Rhubarb.
- While 1 lb of Raw Rhubarb contains 2.5 times more Calcium, 1.5 times more Potassium and 1.8 times more Selenium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Rhubarb contain similar levels of Magnesium, Manganese and Water per one pound.
- 1 pound of Cooked Frozen Carrots lack sufficient amounts of Selenium
- 1 pound of Rhubarb lack sufficient amounts of Zinc
Comparison of macro-nutrients per 1 pound:
- 1 pound of Cooked Frozen Carrots has more Omega 3, 1.7 times more Carbohydrate, 3.7 times more Sugars and 1.8 times more Fiber than Rhubarb.
- 1 pound of Rhubarb provide inadequate amounts of Omega 3
- Both Boiled and Drained Frozen Carrots as well as Raw Rhubarb provide inadequate amounts of Energy, Omega 6 and Protein in one pound.