Lets compare vitamin content per 100 grams of Canned Carrots with Liquids and Salt vs Rhubarb Frozen Cooked with Sugar:
Canned Carrots Solids and Liquids with Salt have 153.3 times more Vitamin A, 2.1 times more Vitamin B3, 2.8 times more Vitamin B5, 5.6 times more Vitamin B6, 1.6 times more Vitamin B9 and 3.8 times more Vitamin E than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 1.7 times more Vitamin C and 2.2 times more Vitamin K than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Rhubarb Frozen Cooked with Sugar have similar amounts of Vitamin B1 and Vitamin B2 per 100 g.
Both Canned Carrots Solids and Liquids with Salt as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Canned Carrots with Liquids and Salt vs Rhubarb Frozen Cooked with Sugar:
Canned Carrots Solids and Liquids with Salt have 3.8 times more Copper, 2.5 times more Iron, 6.2 times more Manganese, 2.5 times more Phosphorus, 1.8 times more Potassium, 240 times more Sodium, 3.6 times more Zinc and 1.4 times more Water than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 4.7 times more Calcium, 1.3 times more Magnesium and 2.3 times more Selenium than Canned Carrots Solids and Liquids with Salt.
Comparison of macro-nutrients per 100 grams:
Canned Carrots Solids and Liquids with Salt have 1.5 times more Protein than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 5 times more Energy, 5.8 times more Carbohydrate and 11.7 times more Sugars than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Rhubarb Frozen Cooked with Sugar have similar amounts of Fiber per 100 g.
Both Canned Carrots Solids and Liquids with Salt as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.