Rhubarb, frozen, uncooked
* 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 | 4.8 MG | 5% | |
| Thiamin | 0.0 MG | 3% | |
| 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 | 8 UG | 2% | |
| Choline, total | 6.1 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 5 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 29.3 UG | 24% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 194 MG | 15% | |
| Iron, Fe | 0.3 MG | 2% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 12 MG | 1% | |
| Potassium, K | 108 MG | 2% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.0 MG | 3% | |
| Manganese, Mn | 0.1 MG | 4% | |
| Selenium, Se | 1.1 UG | 2% |
Nutrition Highlights
- Very low in calories (21 kcal per 100g), suitable for weight management.
- Very low in fat (0.1g per 100g).
- Good source of Vitamin K (phylloquinone) (24% DV).
About Rhubarb, frozen, uncooked
This tart, vibrantly colored stalk is a nutritional powerhouse, often overlooked in favor of its sweeter counterparts. Though technically a vegetable, it's frequently used like a fruit in culinary applications. Raw rhubarb is low in calories and a good source of dietary fiber, crucial for digestive health and promoting satiety. It also provides a decent amount of vitamin K, vital for blood clotting, and contains antioxidants that combat cellular damage. While the nutritional profile is impressive, remember that the leaves of this plant are toxic and must be discarded.
Frozen, uncooked options are a convenient way to enjoy rhubarb year-round, retaining most of its nutritional value. The tart flavor pairs exceptionally well with sweet additions, making it ideal for pies, crumbles, and jams. It also lends itself beautifully to savory dishes, adding complexity to chutneys and sauces. Consider blending it into smoothies for a fiber and nutrient boost, or incorporating it into homemade compotes to enjoy on yogurt or oatmeal. When using frozen rhubarb, allow it to thaw slightly before cooking or incorporating it into your recipe for optimal results.
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