Rhubarb

Rhubarb (Rheum) aka: pie plant, is a fruit with long pink red stalks and dark leafy tops.

Health Benefits of Rhubarb:
  • Increased Immune Function
  • Reduced Risk of Colon Cancer
  • Protection Against Heart Disease
  • Alleviation of Cardiovascular Disease
  • Alleviation of Hypertension (High Blood Pressure)
  • Alzheimer's Protection
  • Osteoporosis Protection
  • Stroke Prevention
  • Antioxidant Protection
  • Prevention of Epileptic Seizures
  • Prevention of Alopecia (Spot Baldness)
  • The anthocyanins that give rhubarb their characteristic red color may help to fight and prevent a host of diseases including cancer, diabetes, and aging.
    *Some of these health benefits are due to the nutrients highly concentrated in Rhubarb, and may not necessarily be related to Rhubarb.
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Natural vitamins, minerals, and nutrients found in Rhubarb: Vitamin C | Vitamin K | Calcium | Dietary Fiber | Manganese | Potassium |

Click here to compare these nutrition facts with other fruits.
Nutrition Facts
Rhubarb raw                   
Serving Size 100g
Calories 21
% Daily Value*
Total Fat 0.2g0%
    Saturated Fat 0.053g0%
Cholesterol 0mg~%
Sodium 4mg0%
Total Carbohydrate 4.5g2%
    Dietary Fiber 1.8g7%
    Sugar 1.1g~
Protein 0.9g~
Vitamin A2%Vitamin C13%
Calcium9%Iron1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vitamins  %DV
Vitamin A 102IU2%
    Retinol equivalents 5μg~
    Retinol 0μg~
    Alpha-carotene 0μg~
    Beta-carotene 61μg~
    Beta-cryptoxanthin 0μg~
Vitamin C 8mg13%
Vitamin D 0IU (0μg)~%
    D2 Ergocalciferol ~IU (~μg)
    D3 Cholecalciferol ~IU (~μg)
Vitamin E 0.27mg1%
Vitamin K 29.3μg37%
    K1 - Dihydrophylloquinone ~μg~
    K2 - Menaquinone-4 ~μg~
Vitamin B12 0μg~%
Thiamin 0.02mg1%
Riboflavin 0.03mg2%
Niacin 0.3mg2%
Pantothenic acid 0.085mg1%
Vitamin B6 0.024mg1%
Folate 7μg2%
    Folic Acid 0μg~
    Food Folate 7μg~
    Dietary Folate Equivalents 7μg~
Choline 6.1mg~
Lycopene 0μg~
Lutein+Zeaxanthin 170μg~
Minerals  %DV
Calcium 86mg9%
Iron 0.22mg1%
Magnesium 12mg3%
Phosphorus 14mg1%
Sodium 4mg0%
Potassium 288mg8%
Zinc 0.1mg1%
Copper 0.021mg1%
Manganese 0.196mg10%
Selenium 1.1μg2%
Water 93.61g~
Ash 0.76g~
Fatty Acids
Omega 3 to Omega 6 Ratio0
Omega 6 to Omega 3 Ratio~
Total Omega 3s0mg
18D3 Linolenic0mg
18D3CN3 Alpha Linolenic(ALA)~mg
18D4 Stearidonic (SDA)0mg
20D3N3 Eicosatrienoic~mg
20D5 Eicosapentaenoic(EPA)0mg
22D5 Docosapentaenoic(DPA)0mg
22D6 Docosahexaenoic(DHA)0mg
Total Omega 6s99mg
18D299mg
18D2CN6 Linoleic(LA)~mg
18D2CLA Conjugated Linoleic(CLA)~mg
18D3CN6 Gamma-linolenic (GLA)~mg
20D2CN6 Eicosadienoic~mg
20D3N6 Di-homo-gamma-linolenic (DGLA)~mg
20D4N6 Arachidonic (AA)~mg
22D4 Adrenic (AA)~mg
Essential Amino Acids  %RDI
Histidine ~mg~%
Isoleucine ~mg~%
Leucine ~mg~%
Lysine ~mg~%
Methionine ~mg~%
Phenylalanine ~mg~%
Threonine ~mg~%
Tryptophan ~mg~%
Valine ~mg~%
Stats
Percent of Daily CalorieTarget
(2000 calories)
1.05%
Percent Water Composition 93.6%
Protein to Carb Ratio (g/g) 0.2

How to choose Rhubarb: Look for a deep red color, and try to choose stalks which are crisp and firm.

How to store Rhubarb: Rhubarb can be kept in the fridge for up to a week in an airtight bag or container.

Climate and origin: Rhubarb originated in Asia and prefers cool temperate climates with lots of rain.

Taste: Typically only the stalks of rhubarb are eaten and have a very tart sour taste.

Miscellaneous information: While the stalks are fine to eat, rhubarb leaves are poisonous and should be avoided.



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