Nutrient Comparison: Canned Rambutan VS Rhubarb Frozen Cooked with Sugar per 100 g
Compare the macro and micronutrient content in 100 g of Canned Rambutan versus 100 g of Rhubarb Frozen Cooked with Sugar to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Canned Rambutan vs Rhubarb Frozen Cooked with Sugar:
- 100 grams of Canned Rambutan have 6.8 times more Vitamin B3, 1.6 times more Vitamin B9 and 1.5 times more Vitamin C than Rhubarb Frozen Cooked with Sugar.
- 100 grams of Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin B3 and Vitamin B9
- Both Rambutan Canned in Syrup as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B5, Vitamin B6 and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Canned Rambutan vs Rhubarb Frozen Cooked with Sugar:
- 100 grams of Canned Rambutan have 2.4 times more Copper, 1.7 times more Iron and 4.7 times more Manganese than Rhubarb Frozen Cooked with Sugar.
- While 100 g of Rhubarb Frozen Cooked with Sugar contain 6.6 times more Calcium, 1.7 times more Magnesium and 2.3 times more Potassium than Rambutan Canned in Syrup.
- 100 grams of Canned Rambutan lack sufficient amounts of Magnesium and Potassium
- Both Rambutan Canned in Syrup as well as Rhubarb Frozen Cooked with Sugar lack sufficient amounts of Phosphorus and Zinc in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Rhubarb Frozen Cooked with Sugar contain 1.4 times more Energy, 1.5 times more Carbohydrate and 2.2 times more Fiber than Rambutan Canned in Syrup.
- Both Rambutan Canned in Syrup as well as Rhubarb Frozen Cooked with Sugar provide inadequate amounts of Protein in 100 grams.