Lets compare vitamin content per 5 ounces of Rhubarb Frozen Cooked with Sugar vs Navel Oranges:
Rhubarb Frozen Cooked with Sugar has 1.3 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 3 times more Vitamin A, 3.8 times more Vitamin B1, 2.2 times more Vitamin B2, 2.1 times more Vitamin B3, 5.2 times more Vitamin B5, 4 times more Vitamin B6, 6.8 times more Vitamin B9 and 17.9 times more Vitamin C than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Rhubarb Frozen Cooked with Sugar vs Navel Oranges:
Rhubarb Frozen Cooked with Sugar has 3.4 times more Calcium, 1.6 times more Iron, 2.5 times more Manganese and more Selenium than Raw Navel Oranges.
While Raw Navel Oranges contain 1.4 times more Copper, 2.9 times more Phosphorus, 1.7 times more Potassium and 1.3 times more Water than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Raw Navel Oranges have similar amounts of Magnesium per 5 oz.
Both Rhubarb Frozen Cooked with Sugar as well as Raw Navel Oranges have insufficient amounts of Zinc in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Rhubarb Frozen Cooked with Sugar has 2.4 times more Energy, 2.5 times more Carbohydrate and 3.4 times more Sugars than Raw Navel Oranges.
While Raw Navel Oranges contain 2.3 times more Protein than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Raw Navel Oranges have similar amounts of Fiber per 5 oz.
Both Rhubarb Frozen Cooked with Sugar as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.