Lets compare vitamin content per 100 grams of Rhubarb Frozen Cooked with Sugar vs Stewed Canned Tomatoes:
Rhubarb Frozen Cooked with Sugar has 8.8 times more Vitamin K than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 2.3 times more Vitamin A, 2.6 times more Vitamin B1, 1.5 times more Vitamin B2, 3.6 times more Vitamin B3, 2.3 times more Vitamin B5, 2.4 times more Vitamin C and 4.4 times more Vitamin E than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Stewed Canned Ripe Red Tomatoes have similar amounts of Vitamin B6 and Vitamin B9 per 100 g.
Both Rhubarb Frozen Cooked with Sugar as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Rhubarb Frozen Cooked with Sugar vs Stewed Canned Tomatoes:
Rhubarb Frozen Cooked with Sugar has 4.3 times more Calcium, 1.2 times more Manganese and 1.5 times more Selenium than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 4.1 times more Copper, 6.3 times more Iron, 2.5 times more Phosphorus, 2.2 times more Potassium, 221 times more Sodium, 2.1 times more Zinc and 1.4 times more Water than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Stewed Canned Ripe Red Tomatoes have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Rhubarb Frozen Cooked with Sugar has 4.5 times more Energy, 5 times more Carbohydrate, 8.2 times more Sugars and 2 times more Fiber than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 2.3 times more Protein than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.