Rhubarb vs Acerola
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Acerola, (west indian cherry), raw is higher in more vitamins & minerals
Calories (kcal)
Rhubarb 21
Acerola 32
Protein (g)
Rhubarb 0.550
Acerola 0.400
Carbs (g)
Rhubarb 5.10
Acerola 7.69
Fat (g)
Rhubarb 0.110
Acerola 0.300
Fiber (g)
Rhubarb 1.80
Acerola 1.10
Quick answers
Which has more protein?
Rhubarb, frozen, uncooked — 0.550g vs 0.400g per 100g.
Which has fewer calories?
Rhubarb, frozen, uncooked — 21 vs 32 kcal per 100g.
Which is more nutrient-dense?
Acerola, (west indian cherry), raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Rhubarb | Acerola | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 21 kcal | 32 kcal | -34% |
| Macronutrients | |||
| Water | 93.5 g | 91.4 g | +2% |
| Protein | 0.550 g | 0.400 g | +38% |
| Total lipid (fat) | 0.110 g | 0.300 g | -63% |
| Carbohydrate, by difference | 5.10 g | 7.69 g | -34% |
| Fiber, total dietary | 1.80 g | 1.10 g | +64% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.029 g | 0.068 g | -57% |
| Fatty acids, total monounsaturated | 0.021 g | 0.082 g | -74% |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 4.80 mg | 1678 mg | -100% |
| Thiamin (Vitamin B1) | 0.031 mg | 0.020 mg | +55% |
| Riboflavin (Vitamin B2) | 0.029 mg | 0.060 mg | -52% |
| Niacin (Vitamin B3) | 0.203 mg | 0.400 mg | -49% |
| Pantothenic acid (Vitamin B5) | 0.065 mg | 0.309 mg | -79% |
| Vitamin B-6 — Pyridoxine | 0.025 mg | 0.009 mg | +178% |
| Biotin (Vitamin B7) | 8.00 ug | 14.0 ug | -43% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 6.10 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 5.00 ug | 38.0 ug | -87% |
| Carotene, beta | 64.0 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.270 mg | — | |
| Vitamin D (D2 + D3) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 194 mg | 12.0 mg | +1517% |
| Iron, Fe | 0.290 mg | 0.200 mg | +45% |
| Magnesium, Mg | 18.0 mg | 18.0 mg | = |
| Phosphorus, P | 12.0 mg | 11.0 mg | +9% |
| Potassium, K | 108 mg | 146 mg | -26% |
| Sodium, Na | 2.00 mg | 7.00 mg | -71% |
| Zinc, Zn | 0.100 mg | 0.100 mg | = |
| Copper, Cu | 0.023 mg | 0.086 mg | -73% |
| Manganese, Mn | 0.097 mg | — | |
| Selenium, Se | 1.10 ug | 0.600 ug | +83% |
| Other Nutrients | |||
| Energy | 88.0 kj | 134 kj | -34% |
| Ash | 0.720 g | 0.200 g | +260% |
| Total Sugars | 1.10 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 8.00 ug | 14.0 ug | -43% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 8.00 ug | 14.0 ug | -43% |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 107 IU | 767 IU | -86% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 170 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| Vitamin K1 — Phylloquinone | 29.3 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 14:0 (Myristic acid) | 0.001 g | 0.002 g | -50% |
| SFA 16:0 (Palmitic acid) | 0.025 g | 0.048 g | -48% |
| SFA 18:0 (Stearic acid) | 0.002 g | 0.016 g | -87% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.001 g | 0.001 g | = |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.020 g | 0.081 g | -75% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0.054 g | 0.090 g | -40% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.054 g | 0.046 g | +17% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0 g | 0.044 g | -100% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
| Apigenin | — | 0 mg | |
| Luteolin | — | 0 mg | |
| Kaempferol | — | 1.05 mg | |
| Myricetin | — | 0 mg | |
| Quercetin | — | 4.74 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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