Nutritional properties of RhubarbEnergy : 21.00 Kcal / 100g
Category : Vegetables
Group : Leafy and Stem Vegetables
Composition And Nutritional Value :Rhubarb is low in calories and rich in fiber, vitamins C and K, and several important minerals such as calcium, magnesium, and potassium. It is also high in antioxidants, which contribute to its health benefits. Despite its tart taste, rhubarb is a nutritious plant, providing a small amount of carbohydrates and minimal fat.
Health Benefits : Rhubarb supports digestive health due to its high fiber content, which helps promote regular bowel movements. It also has anti-inflammatory properties, which can benefit heart health and reduce the risk of chronic diseases. Additionally, rhubarb has been linked to improving bone health due to its vitamin K and calcium content.
Culinary Uses : Rhubarb is often used in desserts, particularly pies, crumbles, and jams, as its tart flavor pairs well with sweet ingredients. It can also be used in savory dishes, such as sauces for meats or pickles. Rhubarb is typically cooked before eating to reduce its bitterness, and it can be combined with fruit, honey, or sugar for a balanced flavor.
Types : Rhubarb comes in different varieties, with the most common being red-stemmed, which is sweeter and milder in taste. Green-stemmed rhubarb tends to be more tart and fibrous. While the red-stemmed varieties are more popular in cooking, both types are edible, with the flavor varying based on color and growing conditions.
Shopping And Storage Tips : When purchasing rhubarb, choose firm, crisp stalks with vibrant color and no signs of wilting or discoloration. Avoid rhubarb with overly thick or woody stalks, as these may be too tough to cook. To store, keep rhubarb in the refrigerator, wrapped in a damp paper towel or in a plastic bag. Rhubarb should be consumed quickly or can be frozen for longer storage after trimming and blanching.
What can you make with Rhubarb?
No foods found using this raw ingredient.
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