Rhubarb, frozen, cooked, with sugar vs. Rhubarb, frozen, uncooked vs. Rhubarb, raw

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.

Rhubarb, raw has the most protein of the foods compared, at 0.9 g per 100g.

Nutrient	Rhubarb, frozen, cooked, with sugar	Rhubarb, frozen, uncooked	Rhubarb, raw
Protein	0.39 G	0.55 G	0.9 G
Total lipid (fat)	0.05 G	0.11 G	0.2 G
Carbohydrate, by difference	31.2 G	5.1 G	4.5 G
Energy	116 KCAL	21 KCAL	21 KCAL
Total Sugars	28.7 G	1.1 G	1.1 G
Fiber, total dietary	2 G	1.8 G	1.8 G
Calcium, Ca	145 MG	194 MG	86 MG
Iron, Fe	0.21 MG	0.29 MG	0.22 MG
Potassium, K	96 MG	108 MG	288 MG
Sodium, Na	1 MG	2 MG	4 MG
Vitamin D (D2 + D3), International Units	0 IU	0 IU	0 IU
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total trans	0 G	0 G	0 G
Fatty acids, total saturated	0.01 G	0.03 G	0.05 G

Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.