Lets compare vitamin content per 1 pound of Rhubarb Frozen Cooked with Sugar vs Toasted Sunflower Seeds:
Rhubarb Frozen Cooked with Sugar has 2.4 times more Vitamin C than Toasted Sunflower Seed Kernels no Salt.
While Toasted Sunflower Seed Kernels no Salt contain 18.1 times more Vitamin B1, 12.4 times more Vitamin B2, 21 times more Vitamin B3, 141.2 times more Vitamin B5, 40.3 times more Vitamin B6 and 47.6 times more Vitamin B9 than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Toasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Rhubarb Frozen Cooked with Sugar vs Toasted Sunflower Seeds:
Rhubarb Frozen Cooked with Sugar has 2.5 times more Calcium and 67.8 times more Water than Toasted Sunflower Seed Kernels no Salt.
While Toasted Sunflower Seed Kernels no Salt contain 67.9 times more Copper, 32.4 times more Iron, 10.8 times more Magnesium, 29 times more Manganese, 144.8 times more Phosphorus, 5.1 times more Potassium and 66.3 times more Zinc than Rhubarb Frozen Cooked with Sugar.
Comparison of macro-nutrients per 1 pound:
Rhubarb Frozen Cooked with Sugar has 1.5 times more Carbohydrate than Toasted Sunflower Seed Kernels no Salt.
While Toasted Sunflower Seed Kernels no Salt contain 5.3 times more Energy, 1136 times more Fat, 425.2 times more Saturated Fat, more Omega 3, 1495.6 times more Omega 6, 5.8 times more Fiber and 44.1 times more Protein than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Toasted Sunflower Seed Kernels no Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.