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