Nutrient Comparison: Rhubarb Frozen Cooked with Sugar VS Tomato Juice with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Rhubarb Frozen Cooked with Sugar versus 5 oz of Tomato Juice with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Rhubarb Frozen Cooked with Sugar vs Tomato Juice with Salt:
- 5 ounces of Rhubarb Frozen Cooked with Sugar have 9.2 times more Vitamin K than Tomato Juice with Salt.
- While 5 oz of Canned Tomato Juice with Salt contain 5.8 times more Vitamin A, 5.6 times more Vitamin B1, 3.4 times more Vitamin B2, 3.4 times more Vitamin B3, 3.5 times more Vitamin B6, 4 times more Vitamin B9, 21.2 times more Vitamin C and 1.7 times more Vitamin E than Rhubarb Frozen Cooked with Sugar.
- 5 ounces of Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin E
- 5 ounces of Tomato Juice with Salt have insufficient amounts of Vitamin K
- Both Rhubarb Frozen Cooked with Sugar as well as Canned Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Rhubarb Frozen Cooked with Sugar vs Tomato Juice with Salt:
- 5 ounces of Rhubarb Frozen Cooked with Sugar have 14.5 times more Calcium than Tomato Juice with Salt.
- While 5 oz of Canned Tomato Juice with Salt contain 1.6 times more Copper, 1.9 times more Iron, 2.4 times more Phosphorus, 2.3 times more Potassium, 253 times more Sodium and 1.4 times more Water than Rhubarb Frozen Cooked with Sugar.
- Both Rhubarb Frozen Cooked with Sugar and Tomato Juice with Salt contain similar levels of Magnesium and Manganese per five ounces.
- 5 ounces of Rhubarb Frozen Cooked with Sugar lack sufficient amounts of Phosphorus
- 5 ounces of Tomato Juice with Salt lack sufficient amounts of Calcium
- Both Rhubarb Frozen Cooked with Sugar as well as Canned Tomato Juice with Salt lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Rhubarb Frozen Cooked with Sugar have 6.8 times more Energy, 8.8 times more Carbohydrate, 11.1 times more Sugars and 5 times more Fiber than Tomato Juice with Salt.
- 5 ounces of Tomato Juice with Salt provide inadequate amounts of Energy and Fiber
- Both Rhubarb Frozen Cooked with Sugar as well as Canned Tomato Juice with Salt provide inadequate amounts of Omega 3, Omega 6 and Protein in five ounces.