Lets compare vitamin content per 5 ounces of Rhubarb Frozen Cooked with Sugar vs Broccoli:
Raw Broccoli contains 7.8 times more Vitamin A, 3.9 times more Vitamin B1, 5.1 times more Vitamin B2, 3.2 times more Vitamin B3, 11.5 times more Vitamin B5, 8.8 times more Vitamin B6, 12.6 times more Vitamin B9, 27 times more Vitamin C, 4.1 times more Vitamin E and 4.8 times more Vitamin K than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Rhubarb Frozen Cooked with Sugar vs Broccoli:
Rhubarb Frozen Cooked with Sugar has 3.1 times more Calcium than Raw Broccoli.
While Raw Broccoli contains 1.8 times more Copper, 3.5 times more Iron, 1.8 times more Magnesium, 2.9 times more Manganese, 8.3 times more Phosphorus, 3.3 times more Potassium, 2.8 times more Selenium, 33 times more Sodium, 5.1 times more Zinc and 1.3 times more Water than Rhubarb Frozen Cooked with Sugar.
Comparison of macro-nutrients per 5 ounces:
Rhubarb Frozen Cooked with Sugar has 3.4 times more Energy, 4.7 times more Carbohydrate and 16.9 times more Sugars than Raw Broccoli.
While Raw Broccoli contains more Omega 3, 1.3 times more Fiber and 7.2 times more Protein than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.