Lets compare vitamin content per 14 ounces of Raw Frozen Rhubarb vs Cooked Ripe Red Tomatoes:
Raw Frozen Rhubarb has 1.3 times more Vitamin B2 and 10.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 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.
Both Raw Frozen Rhubarb and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 per 14 oz.
Both Raw Frozen Rhubarb as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Raw Frozen Rhubarb vs Cooked Ripe Red Tomatoes:
Raw Frozen Rhubarb has 17.6 times more Calcium, 2 times more Magnesium and 2.2 times more Selenium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 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.
Both Raw Frozen Rhubarb and Cooked Ripe Red Tomatoes have similar amounts of Manganese and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Frozen Rhubarb has 1.3 times more Carbohydrate and 2.6 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.3 times more Sugars and 1.7 times more Protein than Raw Frozen Rhubarb.
Both Raw Frozen Rhubarb as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.