Rhubarb, frozen, cooked, with sugar
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 3.3 MG | 4% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 0.2 MG | 1% | |
| Pantothenic acid | 0.1 MG | 1% | |
| Vitamin B-6 | 0.0 MG | 1% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 4.4 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 4 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 21.1 UG | 18% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 145 MG | 11% | |
| Iron, Fe | 0.2 MG | 1% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 8 MG | 1% | |
| Potassium, K | 96 MG | 2% | |
| Sodium, Na | 1 MG | 0% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.0 MG | 3% | |
| Manganese, Mn | 0.1 MG | 3% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Low in calories with 116 kcal per 100g.
- Very low in fat (0.1g per 100g).
About Rhubarb, frozen, cooked, with sugar
This vibrant, tart stalk, often mistaken for a fruit, transforms beautifully when cooked, especially with the addition of sugar. While it's relatively low in calories, its nutritional profile is noteworthy. It provides a decent amount of fiber, which aids in digestion and helps regulate blood sugar levels. Furthermore, rhubarb contains vitamin K, essential for blood clotting and bone health, as well as smaller amounts of vitamins C and A. However, the cooking process with sugar significantly increases the carbohydrate content, primarily from added sugars. This is something to be mindful of, especially if you're watching your sugar intake.
Its unique tartness makes it a versatile ingredient, often used in desserts. Cooked and sweetened, it becomes the star of pies, crisps, and crumbles. It can also be incorporated into jams, sauces, and compotes, adding a lovely tang to breakfast items like yogurt parfaits or oatmeal. Keep in mind the high sugar content; consider using it sparingly or adjusting recipes to reduce the amount of added sugar. When selecting rhubarb, whether fresh or frozen, look for bright, firm stalks.
Compare Rhubarb, frozen, cooked, with sugar
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