Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Rhubarb Frozen Cooked with Sugar:
Baked Whole White Potatoes have 2.7 times more Vitamin B1, 1.9 times more Vitamin B2, 7.6 times more Vitamin B3, 7.7 times more Vitamin B5, 10.6 times more Vitamin B6, 7.6 times more Vitamin B9 and 3.8 times more Vitamin C than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 4.8 times more Vitamin E and 7.8 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Rhubarb Frozen Cooked with Sugar:
Baked Whole White Potatoes have 4.7 times more Copper, 3 times more Iron, 2.3 times more Magnesium, 2.6 times more Manganese, 9.4 times more Phosphorus, 5.7 times more Potassium and 4.4 times more Zinc than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 14.5 times more Calcium and 1.8 times more Selenium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Rhubarb Frozen Cooked with Sugar have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 5.4 times more Protein than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 1.3 times more Energy, 1.5 times more Carbohydrate and 18.8 times more Sugars than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Rhubarb Frozen Cooked with Sugar have similar amounts of Fiber per 14 oz.
Both Baked Whole White Potatoes as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.