Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Rhubarb Frozen Cooked with Sugar:
Cooked Ripe Red Tomatoes have 6 times more Vitamin A, 2 times more Vitamin B1, 2.7 times more Vitamin B3, 2.6 times more Vitamin B5, 4 times more Vitamin B6, 2.6 times more Vitamin B9, 6.9 times more Vitamin C and 2.9 times more Vitamin E than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 7.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Rhubarb Frozen Cooked with Sugar have similar amounts of Vitamin B2 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Rhubarb Frozen Cooked with Sugar:
Cooked Ripe Red Tomatoes have 2.8 times more Copper, 3.2 times more Iron, 1.4 times more Manganese, 3.5 times more Phosphorus, 2.3 times more Potassium, 1.8 times more Zinc and 1.4 times more Water than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 13.2 times more Calcium, 1.3 times more Magnesium and 1.8 times more Selenium than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 2.4 times more Protein than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 6.4 times more Energy, 7.8 times more Carbohydrate, 11.5 times more Sugars and 2.9 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.