Lets compare vitamin content per 100 grams of Tomatoes in Juice with Salt vs Raw Frozen Rhubarb:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 4 times more Vitamin A, 18.5 times more Vitamin B1, 1.9 times more Vitamin B2, 3.5 times more Vitamin B3, 1.8 times more Vitamin B5, 4.4 times more Vitamin B6, 2.6 times more Vitamin C and 2.2 times more Vitamin E than Raw Frozen Rhubarb.
While Raw Frozen Rhubarb contains 11.3 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Raw Frozen Rhubarb have similar amounts of Vitamin B9 per 100 g.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Raw Frozen Rhubarb have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tomatoes in Juice with Salt vs Raw Frozen Rhubarb:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 2.3 times more Copper, 2 times more Iron, 1.4 times more Phosphorus, 1.8 times more Potassium and 57.5 times more Sodium than Raw Frozen Rhubarb.
While Raw Frozen Rhubarb contains 5.9 times more Calcium, 1.8 times more Magnesium, 1.4 times more Manganese and 1.6 times more Selenium than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Raw Frozen Rhubarb have similar amounts of Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 2.3 times more Sugars and 1.4 times more Protein than Raw Frozen Rhubarb.
While Raw Frozen Rhubarb contains 1.5 times more Carbohydrate than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Raw Frozen Rhubarb have similar amounts of Fiber per 100 g.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Raw Frozen Rhubarb have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.