Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Raw Frozen Rhubarb:
Baked Whole Red Potatoes have 2.3 times more Vitamin B1, 1.7 times more Vitamin B2, 7.9 times more Vitamin B3, 5.2 times more Vitamin B5, 8.5 times more Vitamin B6, 3.4 times more Vitamin B9 and 2.6 times more Vitamin C than Raw Frozen Rhubarb.
While Raw Frozen Rhubarb contains 3.4 times more Vitamin E and 10.5 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Frozen Rhubarb have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Raw Frozen Rhubarb:
Baked Whole Red Potatoes have 7.6 times more Copper, 2.4 times more Iron, 1.6 times more Magnesium, 1.8 times more Manganese, 6 times more Phosphorus, 5 times more Potassium and 4 times more Zinc than Raw Frozen Rhubarb.
While Raw Frozen Rhubarb contains 21.6 times more Calcium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Frozen Rhubarb have similar amounts of Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Whole Red Potatoes have 4.1 times more Energy, 3.8 times more Carbohydrate, 1.3 times more Sugars and 4.2 times more Protein than Raw Frozen Rhubarb.
Both Baked Whole Red Potatoes and Raw Frozen Rhubarb have similar amounts of Fiber per 1 kg.
Both Baked Whole Red Potatoes as well as Raw Frozen Rhubarb have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.