Lets compare vitamin content per 14 ounces of Oranges vs Rhubarb Frozen Cooked with Sugar:
Raw Oranges have 2.8 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 times more Vitamin B6, 6 times more Vitamin B9 and 16.1 times more Vitamin C than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains more Vitamin K than Raw Oranges.
Both Raw Oranges and Rhubarb Frozen Cooked with Sugar have similar amounts of Vitamin E per 14 oz.
Both Raw Oranges as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Oranges vs Rhubarb Frozen Cooked with Sugar:
Raw Oranges have 1.7 times more Copper, 1.8 times more Phosphorus, 1.9 times more Potassium and 1.3 times more Water than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 3.6 times more Calcium, 2.1 times more Iron, 2.9 times more Manganese and 1.8 times more Selenium than Raw Oranges.
Both Raw Oranges and Rhubarb Frozen Cooked with Sugar have similar amounts of Magnesium per 14 oz.
Both Raw Oranges as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Zinc in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Oranges have 2.4 times more Protein than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 2.5 times more Energy, 2.7 times more Carbohydrate and 3.1 times more Sugars than Raw Oranges.
Both Raw Oranges and Rhubarb Frozen Cooked with Sugar have similar amounts of Fiber per 14 oz.
Both Raw Oranges as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.