Rhubarb Health Benefits, Nutrition and Vegetable Facts

Health Benefits of Eating Rhubarb

  • Antioxidants in rhubarb are aplenty. The compounds that make rhubarb looks red are potent antioxidants, such as anthocyanins and lycopene. These compounds are good for the wellness of your heart and immune system. They help prevent cancer as well.
     
  • Lutein is another compound found in the vegetable. This antioxidant carotenoid is effective in neutralizing the harmful free radicals, which may cause cancer.
     
  • Lutein is also a xanthophyll that maintains the health of your skin and eyes. There is 207 mcg of lutein in every cup of rhubarb.
     
  • Like spinach and kale, rhubarb is rich in vitamin K; about 29.3 mcg in every 100 g. The nutrient forms blood clot to prevent excessive bleeding when you are injured. It is also an excellent food for people with Alzheimer’s disease as it reduce neuronal damage of the brain.
     
  • Rhubarb contains relatively more vitamin A than other green vegetables. This nutrient is also an antioxidant and is useful in protecting your vision, mucus membranes and skin.
     
  • This healthy vegetable also supplies your body with 105 mg of calcium for every cup consumed. Calcium is an important nutrient that fortifies your bones and teeth.
     
  • Rhubarb is extremely low in calories. Include the food in your diet plan if calories are your main concern in your weight loss attempt. To further surprise you, it contains no cholesterol and saturated fats.
     
  • The vegetable also contain other vitamins like B-complex vitamin, and minerals like copper, iron, potassium and phosphorus.
     
  • Drinking rhubarb juice helps eliminate hot flashes in menopausal women. Moreover the juice contains no estrogen, unlike other organic remedies.
     
  • Rhubarb root has been used to treat hemorrhoids and bleeding. It is believed to be an idea cleanser for the bowels, intestines, blood and liver. 

Facts about Rhubarb


Fresh Rhubarb Vegetable

Rhubarb (scientific name Rheum rhabarbarum) is a vegetable that belongs to the Polygonaceae family. It is also known as pie plant. Rhubarb is not a fruit, but is often used as a fruit to make bars, cakes, cookies, pies and sauces.

Rhubarb is a perennial plant that grows from rhizomes. It grows year-round in warm temperatures. In regions with cold winter, the plant usually grows in spring and summer.

The colors of pie plant differ from greenish to pink to red depends on the varieties, but they are all suitable to be used in cooking. 

Rhubarb Nutrition Facts and Calories
 

Nutrition Value of 1 cup (122 g) Raw Rhubarb (Diced)
Calories 26 kcal
Total Fat 0 g
Cholesterol 0 mg
Sodium 5 mg
Total Carbohydrates 6 g
Dietary Fiber 2 g
Sugars 1 g
Protein 1 g

 

Rhubarb Recipe


Rhubarb and Cherry Pie Recipe

Ingredients:
  • 1 16-oz can cherry pie filling
  • 2 1/2 cups fresh rhubarb, cut into 6-mm pieces
  • 1 1/2 tablespoons quick cooking tapioca
  • 1/3 cup sugar
  • 3 drops red food coloring
  • 1 9-in lattice-top pie pastry

Preparation:

  • Preheat the oven to 450°F / 250°C.
  • Combine cherry pie filling, rhubarb, tapioca, sugar and food coloring in a large bowl. Allow to stand for 12-15 minutes.
  • Now, line a 9-in pie pan nicely with the pastry, then pour the filling over.
    Adjust the lattice top properly, subsequently seal and flute the edge.
  • Bake in the oven under 450°F / 250°C for 15 minutes, then 375°F / 180°C for 20 minutes. Cover with foil if the edge turns brown rapidly. 

Rhubarb Side Effects


Rhubarb should be safe if consumed within recommended dosage. However, it may cause negative effects like stomach ache, diarrhea, as well as uterine contractions. Rhubarb leaf is poisonous as it contains oxalic acid and should not be consumed at all.
 

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Health Benefits of Vegetables


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