Nutrient Comparison: Canned Rambutan VS Rhubarb Frozen Cooked with Sugar per 1 lb
Compare the macro and micronutrient content in 1 lb of Canned Rambutan versus 1 lb of Rhubarb Frozen Cooked with Sugar to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Canned Rambutan vs Rhubarb Frozen Cooked with Sugar:
- 1 pound 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 pound 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 pound.
Comparing minerals per 1 pound for Canned Rambutan vs Rhubarb Frozen Cooked with Sugar:
- 1 pound 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 lb 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 pound 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 pound.
Comparison of macro-nutrients per 1 pound:
- 1 lb 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 pound.