Lets compare vitamin content per 5 ounces of Rhubarb Frozen Cooked with Sugar vs Tomatoes:
Rhubarb Frozen Cooked with Sugar has 1.2 times more Vitamin B2 and 2.7 times more Vitamin K than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 10.5 times more Vitamin A, 2.1 times more Vitamin B1, 3 times more Vitamin B3, 1.8 times more Vitamin B5, 4 times more Vitamin B6, 3 times more Vitamin B9, 4.2 times more Vitamin C and 2.8 times more Vitamin E than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Rhubarb Frozen Cooked with Sugar vs Tomatoes:
Rhubarb Frozen Cooked with Sugar has 14.5 times more Calcium and more Selenium than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.2 times more Copper, 1.3 times more Iron, 1.6 times more Manganese, 3 times more Phosphorus, 2.5 times more Potassium, 2.1 times more Zinc and 1.4 times more Water than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Raw Ripe Red Tomatoes have similar amounts of Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Rhubarb Frozen Cooked with Sugar has 6.4 times more Energy, 8 times more Carbohydrate, 10.9 times more Sugars and 1.7 times more Fiber than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.3 times more Protein than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.