Rhubarb (Raw) – Nutritional Information
Rhubarb, a versatile and tangy vegetable often used in both savory and sweet dishes, is a low-calorie powerhouse of nutrients. Typically consumed in its raw form or cooked into pies and jams, it provides a refreshing addition to many recipes. Below is the detailed nutritional breakdown of raw rhubarb, offering a good source of key vitamins and minerals, while being particularly rich in fiber and calcium.
| Nutrient | Amount per 100g |
|---|---|
| Energy | 21 kcal |
| Protein | 0.9 g |
| Total Fat | 0.2 g |
| Saturated Fat | 0.053 g |
| Carbohydrates | 4.54 g |
| Fiber | 1.8 g |
| Sugar | 1.1 g |
| Calcium | 86 mg |
| Iron | 0.22 mg |
| Magnesium | 12 mg |
| Phosphorus | 14 mg |
| Potassium | 288 mg |
| Sodium | 4 mg |
| Zinc | 0.1 mg |
| Copper | 0.021 mcg |
| Manganese | 0.196 mg |
| Selenium | 1.1 mcg |
| Vitamin C | 8 mg |
| Thiamin (Vitamin B1) | 0.02 mg |
| Riboflavin (Vitamin B2) | 0.03 mg |
| Niacin (Vitamin B3) | 0.3 mg |
| Vitamin B6 | 0.024 mg |
| Folate | 7 mcg |
| Vitamin B12 | 0.0 mcg |
| Vitamin A | 5 mcg |
| Vitamin E | 0.27 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information:
Rhubarb is naturally allergen-free and safe for most dietary needs, but it’s important to note that it should always be cooked before consumption, as raw rhubarb contains oxalic acid, which can cause discomfort in large amounts. Cooking helps to neutralize this compound.
Dietary Preferences:
Rhubarb is suitable for a wide range of dietary preferences:
- Vegan: Yes
- Gluten-Free: Yes
- Low-Carb: Yes
- Low-Sugar: Yes
- Keto-Friendly: Yes
- Vegetarian: Yes
Advice:
When working with rhubarb, it’s essential to ensure you use only the stalks, as the leaves are toxic and should never be consumed. Always wash and trim the rhubarb stalks before use. For optimal flavor, rhubarb pairs wonderfully with sweeteners like sugar or honey, especially when making pies or jams.
Conclusion:
Rhubarb is a low-calorie, high-fiber vegetable that offers a variety of nutritional benefits, including calcium, potassium, and vitamin C. Whether you’re using it in baked goods or savory dishes, rhubarb provides a tangy burst of flavor while being mindful of your health-conscious needs. Its versatility in the kitchen makes it a great ingredient to include in many different types of recipes.
