Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Rhubarb Frozen Cooked with Sugar:
Boiled All Types Kidney Beans have 8.9 times more Vitamin B1, 2.5 times more Vitamin B2, 2.9 times more Vitamin B3, 4.4 times more Vitamin B5, 6 times more Vitamin B6 and 26 times more Vitamin B9 than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 2.8 times more Vitamin C, 6.3 times more Vitamin E and 2.5 times more Vitamin K than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Rhubarb Frozen Cooked with Sugar:
Boiled All Types Kidney Beans have 8 times more Copper, 10.6 times more Iron, 3.5 times more Magnesium, 5.9 times more Manganese, 17.3 times more Phosphorus, 4.2 times more Potassium, 1.2 times more Selenium and 12.5 times more Zinc than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 4.1 times more Calcium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Rhubarb Frozen Cooked with Sugar have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled All Types Kidney Beans have more Omega 3, 3.2 times more Fiber and 22.2 times more Protein than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 1.4 times more Carbohydrate and 89.7 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Rhubarb Frozen Cooked with Sugar have similar amounts of Energy per 5 oz.
Both Boiled All Types Kidney Beans as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.