Lets compare vitamin content per 100 grams of Valencia Oranges vs Rhubarb Frozen Cooked with Sugar:
Raw Valencia Oranges have 3 times more Vitamin A, 4.8 times more Vitamin B1, 1.7 times more Vitamin B2, 1.4 times more Vitamin B3, 5 times more Vitamin B5, 3.2 times more Vitamin B6, 7.8 times more Vitamin B9 and 14.7 times more Vitamin C than Rhubarb Frozen Cooked with Sugar.
Both Raw Valencia Oranges 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 Valencia Oranges vs Rhubarb Frozen Cooked with Sugar:
Raw Valencia Oranges have 1.4 times more Copper, 2.1 times more Phosphorus, 1.9 times more Potassium and 1.3 times more Water than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 3.6 times more Calcium, 2.3 times more Iron and 3.2 times more Manganese than Raw Valencia Oranges.
Both Raw Valencia Oranges and Rhubarb Frozen Cooked with Sugar have similar amounts of Magnesium per 100 g.
Both Raw Valencia Oranges as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Zinc in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Valencia Oranges have more Omega 3, 1.3 times more Fiber and 2.7 times more Protein than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 2.4 times more Energy and 2.6 times more Carbohydrate than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.