Lets compare vitamin content per 100 grams of Navel Oranges vs Rhubarb Frozen Cooked with Sugar:
Raw Navel Oranges have 3 times more Vitamin A, 3.8 times more Vitamin B1, 2.2 times more Vitamin B2, 2.1 times more Vitamin B3, 5.2 times more Vitamin B5, 4 times more Vitamin B6, 6.8 times more Vitamin B9 and 17.9 times more Vitamin C than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 1.3 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
Both Raw Navel 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 Navel Oranges vs Rhubarb Frozen Cooked with Sugar:
Raw Navel Oranges have 1.4 times more Copper, 2.9 times more Phosphorus, 1.7 times more Potassium and 1.3 times more Water than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 3.4 times more Calcium, 1.6 times more Iron, 2.5 times more Manganese and more Selenium than Raw Navel Oranges.
Both Raw Navel Oranges and Rhubarb Frozen Cooked with Sugar have similar amounts of Magnesium per 100 g.
Both Raw Navel 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 Navel Oranges have 2.3 times more Protein than Rhubarb Frozen Cooked with Sugar.
While Rhubarb Frozen Cooked with Sugar contains 2.4 times more Energy, 2.5 times more Carbohydrate and 3.4 times more Sugars than Raw Navel Oranges.
Both Raw Navel Oranges and Rhubarb Frozen Cooked with Sugar have similar amounts of Fiber per 100 g.
Both Raw Navel Oranges as well as Rhubarb Frozen Cooked with Sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.