Lets compare vitamin content per 100 grams of Rhubarb Frozen Cooked with Sugar vs Canned Carrots with Liquids and Salt:
Rhubarb Frozen Cooked with Sugar has 1.7 times more Vitamin C and 2.2 times more Vitamin K than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 153.3 times more Vitamin A, 2.1 times more Vitamin B3, 2.8 times more Vitamin B5, 5.6 times more Vitamin B6, 1.6 times more Vitamin B9 and 3.8 times more Vitamin E than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin B1 and Vitamin B2 per 100 g.
Both Rhubarb Frozen Cooked with Sugar as well as Canned Carrots Solids and Liquids with Salt 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 Carrots with Liquids and Salt:
Rhubarb Frozen Cooked with Sugar has 4.7 times more Calcium, 1.3 times more Magnesium and 2.3 times more Selenium than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 3.8 times more Copper, 2.5 times more Iron, 6.2 times more Manganese, 2.5 times more Phosphorus, 1.8 times more Potassium, 240 times more Sodium, 3.6 times more Zinc and 1.4 times more Water than Rhubarb Frozen Cooked with Sugar.
Comparison of macro-nutrients per 100 grams:
Rhubarb Frozen Cooked with Sugar has 5 times more Energy, 5.8 times more Carbohydrate and 11.7 times more Sugars than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.5 times more Protein than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Canned Carrots Solids and Liquids with Salt have similar amounts of Fiber per 100 g.
Both Rhubarb Frozen Cooked with Sugar as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.