Lets compare vitamin content per 5 ounces of Rhubarb vs Rhubarb Frozen Cooked with Sugar:
Raw Rhubarb has 1.3 times more Vitamin B2, 1.5 times more Vitamin B3, 1.7 times more Vitamin B5, 1.4 times more Vitamin B9, 2.4 times more Vitamin C, 1.4 times more Vitamin E and 1.4 times more Vitamin K than Rhubarb Frozen Cooked with Sugar.
Both Raw Rhubarb and Rhubarb Frozen Cooked with Sugar have similar amounts of Vitamin B1 and Vitamin B6 per 5 oz.
Both Raw Rhubarb 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 Rhubarb vs Rhubarb Frozen Cooked with Sugar:
Raw Rhubarb has 2.7 times more Manganese, 1.8 times more Phosphorus, 3 times more Potassium, 1.2 times more Selenium and 1.4 times more Water than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 1.7 times more Calcium and 1.3 times more Copper than Raw Rhubarb.
Both Raw Rhubarb and Rhubarb Frozen Cooked with Sugar have similar amounts of Iron and Magnesium per 5 oz.
Both Raw Rhubarb as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Zinc in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Rhubarb has 2.3 times more Protein than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 5.5 times more Energy, 6.9 times more Carbohydrate and 26.1 times more Sugars than Raw Rhubarb.
Both Raw Rhubarb and Rhubarb Frozen Cooked with Sugar have similar amounts of Fiber per 5 oz.
Both Raw Rhubarb as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.