Lets compare vitamin content per 100 grams of Rhubarb Frozen Cooked with Sugar vs Cooked Ripe Red Tomatoes:
Rhubarb Frozen Cooked with Sugar has 7.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 6 times more Vitamin A, 2 times more Vitamin B1, 2.7 times more Vitamin B3, 2.6 times more Vitamin B5, 4 times more Vitamin B6, 2.6 times more Vitamin B9, 6.9 times more Vitamin C and 2.9 times more Vitamin E than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 per 100 g.
Both Rhubarb Frozen Cooked with Sugar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Rhubarb Frozen Cooked with Sugar vs Cooked Ripe Red Tomatoes:
Rhubarb Frozen Cooked with Sugar has 13.2 times more Calcium, 1.3 times more Magnesium and 1.8 times more Selenium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.8 times more Copper, 3.2 times more Iron, 1.4 times more Manganese, 3.5 times more Phosphorus, 2.3 times more Potassium, 1.8 times more Zinc and 1.4 times more Water than Rhubarb Frozen Cooked with Sugar.
Comparison of macro-nutrients per 100 grams:
Rhubarb Frozen Cooked with Sugar has 6.4 times more Energy, 7.8 times more Carbohydrate, 11.5 times more Sugars and 2.9 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.4 times more Protein than Rhubarb Frozen Cooked with Sugar.
Both Rhubarb Frozen Cooked with Sugar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.