Rhubarb, raw
* 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 | 8 MG | 9% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 0.3 MG | 2% | |
| Pantothenic acid | 0.1 MG | 2% | |
| Vitamin B-6 | 0.0 MG | 1% | |
| Folate, total | 7 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 | 86 MG | 7% | |
| Iron, Fe | 0.2 MG | 1% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 14 MG | 1% | |
| Potassium, K | 288 MG | 6% | |
| Sodium, Na | 4 MG | 0% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.0 MG | 2% | |
| Manganese, Mn | 0.2 MG | 9% | |
| Selenium, Se | 1.1 UG | 2% |
Nutrition Highlights
- Very low in calories (21 kcal per 100g), suitable for weight management.
- Very low in fat (0.2g per 100g).
- Good source of Vitamin K (phylloquinone) (24% DV).
About Rhubarb, raw
This tart, vibrant stalk is often mistaken for a fruit, but it's actually a vegetable, botanically speaking. It's known for its distinctive sour flavor, which comes from the presence of oxalic acid. While the leaves are toxic and should never be consumed, the stalks are a nutritional powerhouse. Primarily, rhubarb is an excellent source of dietary fiber, crucial for healthy digestion and maintaining stable blood sugar levels. It also provides a surprising amount of vitamin K, essential for blood clotting and bone health, and offers smaller amounts of other vitamins and minerals like vitamin C and calcium.
When incorporating this seasonal treat into your diet, remember its high oxalic acid content. This can bind with calcium and reduce its absorption, so those with kidney issues should consume it in moderation. The stalks are most commonly used in sweet preparations to balance their tartness. Think pies, crumbles, jams, and compotes. They can also be incorporated into savory dishes, such as chutneys or sauces to accompany meats or fish. Often, the stalks are cooked down with sugar or other sweeteners to create a delicious and versatile ingredient.
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