Healthy Food Database

Rhubarb
Rhubarb originated from Asia over 2000 years ago. It was initially cultivated for its medicinal qualities. Rhubarb is a close relative of sorrel, and although mistaken for a fruit is actually a member of the vegetable family. Rhubarb leaves are poisonous, containing high levels of oxalic acid.
Category: Vegetable
In Season:
To Buy:
Cut all of the leaf away from the Rhubarb petiole and the petioles will keep well in the refrigerator for two to three weeks in sealed plastic bags.
To Store:
Tips & Tricks:
Nutrition content refers to half a cup of stewed rhubarb.
Cooking Tips:

Nutrition per 0.5 Cup:

Weight (grams):
127
Carbohydrates, g:
1.7
Protein (g):
1.4
Saturated Fat, g :
0.0
Vitamin C:
Salicylates:
Low
Energy (kJ):
95
Fibre, g:
Fat (g):
0.1
Monosaturated Fat , g:
0.0
Amines:
No information available
Glutamates:
n/a

Benefits the Following Health Conditions:*

Find recipes with Rhubarb

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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