Lets compare vitamin content per 5 ounces of Rhubarb Frozen Cooked with Sugar vs Baked White Potatoes:
Rhubarb Frozen Cooked with Sugar has 4.8 times more Vitamin E and 7.8 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 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.
Both Rhubarb Frozen Cooked with Sugar as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Rhubarb Frozen Cooked with Sugar vs Baked White Potatoes:
Rhubarb Frozen Cooked with Sugar has 14.5 times more Calcium and 1.8 times more Selenium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 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.
Both Rhubarb Frozen Cooked with Sugar and Baked Whole White Potatoes have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Rhubarb Frozen Cooked with Sugar has 1.3 times more Energy, 1.5 times more Carbohydrate and 18.8 times more Sugars than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5.4 times more Protein than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Baked Whole White Potatoes have similar amounts of Fiber per 5 oz.
Both Rhubarb Frozen Cooked with Sugar as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.