Q:

What are the nutritional facts of rhubarb?

A:

Quick Answer

Rhubarb, a perennial herb, contains 15 calories per half-cup serving. The herb has no total fat, cholesterol or sodium and three grams of total carbohydrates, including one gram of sugar.

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Full Answer

In addition, rhubarb has one gram of protein. The herb contains 2 percent of vitamin A, 8 percent of vitamin C, 6 percent of calcium, but no iron benefits. It is only safe to eat the stalks of the rhubarb plant because the leaves contain toxins that are poisonous due to high levels of oxalic acid.

One of the major health benefits of the plant, with its pale green and red stalks, is fiber, making it popular in ancient Chinese medicine for relieving constipation and soothing other stomach problems. It is also effective in alleviating fever and swelling. Each serving of rhubarb supplies 45 percent of the daily value of vitamin K, which supports healthy bone growth and minimizes neuronal damage in the brain, protecting against Alzheimer's disease.

The vitamin C in rhubarb is an excellent infection-fighter and the vitamin A provides a powerful natural antioxidant for good skin and mucous membranes, good vision and potential protection against lung and mouth cancers.

Rhubarb may have originated in Siberia before it became popular throughout Europe and North America. Rhubarb, which is most often served cooked, goes with a variety of foods and is added to a wide array of dishes. It has been described as extremely sour if it is not prepared to its greatest advantage.

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