Lets compare vitamin content per 100 grams of Rhubarb Frozen Cooked with Sugar vs Canned Kidney Beans:
Rhubarb Frozen Cooked with Sugar has 2.8 times more Vitamin C, 9.5 times more Vitamin E and 5.1 times more Vitamin K than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 6.4 times more Vitamin B1, 2.2 times more Vitamin B2, 2.1 times more Vitamin B3, 2.8 times more Vitamin B5, 3.7 times more Vitamin B6 and 7.2 times more Vitamin B9 than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Canned All Types Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Rhubarb Frozen Cooked with Sugar vs Canned Kidney Beans:
Rhubarb Frozen Cooked with Sugar has 4.3 times more Calcium than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 5 times more Copper, 5.6 times more Iron, 2.3 times more Magnesium, 2.3 times more Manganese, 11.3 times more Phosphorus, 2.5 times more Potassium, 296 times more Sodium and 5.8 times more Zinc than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Canned All Types Kidney Beans have similar amounts of Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Rhubarb Frozen Cooked with Sugar has 1.4 times more Energy, 2.2 times more Carbohydrate and 15.5 times more Sugars than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain more Omega 3, 2.2 times more Fiber and 13.4 times more Protein than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Canned All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.