Lets compare vitamin content per 1 pound of Rhubarb Frozen Cooked with Sugar vs Boiled Carrots:
Rhubarb Frozen Cooked with Sugar has 1.5 times more Vitamin K than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 213 times more Vitamin A, 3.7 times more Vitamin B1, 1.9 times more Vitamin B2, 3.2 times more Vitamin B3, 4.6 times more Vitamin B5, 7.7 times more Vitamin B6, 2.8 times more Vitamin B9 and 5.4 times more Vitamin E than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Boiled and Drained Carrots have similar amounts of Vitamin C per 1 lb.
Both Rhubarb Frozen Cooked with Sugar as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Rhubarb Frozen Cooked with Sugar vs Boiled Carrots:
Rhubarb Frozen Cooked with Sugar has 4.8 times more Calcium, 1.6 times more Copper and 1.3 times more Selenium than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.6 times more Iron, 2.1 times more Manganese, 3.8 times more Phosphorus, 2.4 times more Potassium, 58 times more Sodium, 2.5 times more Zinc and 1.3 times more Water than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Boiled and Drained Carrots have similar amounts of Magnesium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Rhubarb Frozen Cooked with Sugar has 3.3 times more Energy, 3.8 times more Carbohydrate and 8.3 times more Sugars than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.5 times more Fiber and 1.9 times more Protein than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Boiled and Drained Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.