Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Raw Frozen Rhubarb:
Cooked Ripe Red Tomatoes have 4.8 times more Vitamin A, 2.6 times more Vitamin B3, 2 times more Vitamin B5, 3.2 times more Vitamin B6, 1.6 times more Vitamin B9, 4.8 times more Vitamin C and 2.1 times more Vitamin E than Raw Frozen Rhubarb.
While Raw Frozen Rhubarb contains 1.3 times more Vitamin B2 and 10.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Frozen Rhubarb have similar amounts of Vitamin B1 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Frozen Rhubarb have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Raw Frozen Rhubarb:
Cooked Ripe Red Tomatoes have 3.3 times more Copper, 2.3 times more Iron, 2.3 times more Phosphorus, 2 times more Potassium and 1.4 times more Zinc than Raw Frozen Rhubarb.
While Raw Frozen Rhubarb contains 17.6 times more Calcium, 2 times more Magnesium and 2.2 times more Selenium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Frozen Rhubarb have similar amounts of Manganese and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 2.3 times more Sugars and 1.7 times more Protein than Raw Frozen Rhubarb.
While Raw Frozen Rhubarb contains 1.3 times more Carbohydrate and 2.6 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Frozen Rhubarb have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.