Lets compare vitamin content per 100 grams of Rhubarb Frozen Cooked with Sugar vs Valencia Oranges:
Raw Valencia Oranges contain 3 times more Vitamin A, 4.8 times more Vitamin B1, 1.7 times more Vitamin B2, 1.4 times more Vitamin B3, 5 times more Vitamin B5, 3.2 times more Vitamin B6, 7.8 times more Vitamin B9 and 14.7 times more Vitamin C than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Rhubarb Frozen Cooked with Sugar vs Valencia Oranges:
Rhubarb Frozen Cooked with Sugar has 3.6 times more Calcium, 2.3 times more Iron and 3.2 times more Manganese than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.4 times more Copper, 2.1 times more Phosphorus, 1.9 times more Potassium and 1.3 times more Water than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Raw Valencia Oranges have similar amounts of Magnesium per 100 g.
Both Rhubarb Frozen Cooked with Sugar as well as Raw Valencia Oranges have insufficient amounts of Zinc in 100 g.
Comparison of macro-nutrients per 100 grams:
Rhubarb Frozen Cooked with Sugar has 2.4 times more Energy and 2.6 times more Carbohydrate than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Omega 3 and 2.7 times more Protein than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Raw Valencia Oranges have similar amounts of Fiber per 100 g.
Both Rhubarb Frozen Cooked with Sugar as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.