Nutrient Comparison: Raw Frozen Rhubarb VS Cooked Ripe Red Tomatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of Raw Frozen Rhubarb versus 5 oz of Cooked Ripe Red Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Raw Frozen Rhubarb vs Cooked Ripe Red Tomatoes:
- 5 ounces of Raw Frozen Rhubarb have 1.3 times more Vitamin B2 and 10.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 4.8 times more Vitamin A, 2.6 times more Vitamin B3, 2 times more Vitamin B5, 3.2 times more Vitamin B6, 1.6 times more Vitamin B9, 4.8 times more Vitamin C and 2.1 times more Vitamin E than Raw Frozen Rhubarb.
- Both Raw Frozen Rhubarb and Cooked Ripe Red Tomatoes provide similar amounts of Vitamin B1 per five ounces.
- 5 ounces of Raw Frozen Rhubarb have insufficient amounts of Vitamin A, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin E
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Raw Frozen Rhubarb as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Raw Frozen Rhubarb vs Cooked Ripe Red Tomatoes:
- 5 ounces of Raw Frozen Rhubarb have 17.6 times more Calcium, 2 times more Magnesium and 2.2 times more Selenium than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 3.3 times more Copper, 2.3 times more Iron, 2.3 times more Phosphorus and 2 times more Potassium than Raw Frozen Rhubarb.
- Both Raw Frozen Rhubarb and Cooked Ripe Red Tomatoes contain similar levels of Manganese and Water per five ounces.
- 5 ounces of Raw Frozen Rhubarb lack sufficient amounts of Phosphorus
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Selenium
- Both Raw Frozen Rhubarb as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Raw Frozen Rhubarb have 1.3 times more Carbohydrate and 2.6 times more Fiber than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 2.3 times more Sugars than Raw Frozen Rhubarb.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber
- Both Raw Frozen Rhubarb as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in five ounces.