Health Benefits of Eating Rhubarb
- Antioxidants in rhubarb are aplenty. The compounds that make rhubarb
looks red are potent antioxidants, such as anthocyanins and
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
- 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
- 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
- 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
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)
Rhubarb and Cherry Pie Recipe
- 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
- 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
Adjust the lattice top properly, subsequently seal and flute the
- 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
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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