Lets compare vitamin content per 100 grams of Rhubarb Frozen Cooked with Sugar vs Carrots:
Rhubarb Frozen Cooked with Sugar has 1.6 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 208.8 times more Vitamin A, 3.7 times more Vitamin B1, 2.5 times more Vitamin B2, 4.9 times more Vitamin B3, 5.5 times more Vitamin B5, 6.9 times more Vitamin B6, 3.8 times more Vitamin B9, 1.8 times more Vitamin C and 3.5 times more Vitamin E than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Rhubarb Frozen Cooked with Sugar vs Carrots:
Rhubarb Frozen Cooked with Sugar has 4.4 times more Calcium and 9 times more Selenium than Raw Carrots.
While Raw Carrots contain 1.7 times more Copper, 1.4 times more Iron, 2 times more Manganese, 4.4 times more Phosphorus, 3.3 times more Potassium, 69 times more Sodium, 3 times more Zinc and 1.3 times more Water than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Raw Carrots have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Rhubarb Frozen Cooked with Sugar has 2.8 times more Energy, 3.3 times more Carbohydrate and 6.1 times more Sugars than Raw Carrots.
While Raw Carrots contain 1.4 times more Fiber and 2.4 times more Protein than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.