Rhubarb is a fruit that is native to the western parts of China. With this article, explore the health and nutrition benefits of eating rhubarb, along with its nutritional value.

Benefits Of Rhubarb

One of the few vegetables that contains more Vitamin A than other green varieties, Rhubarb is easy to grow and is now considered one of the ‘top-greens’ in the food chart. Easily available in markets, this vegetable contains vital phyto-nutrients, minerals and vitamins that are essential for the immune system, thereby inducing overall good health. Rhubarb can be described as a leaf that has a long, fleshy petiole. Though, in the botanical sense, it is a vegetable, it is usually treated as a fruit by the consumers. A relative of buckwheat, the fruit has an earthy and acerbic flavor. In fact, the acidity of rhubarb is so high that you need sugar, honey or fruit juice to balance it completely. It is native to western China and is usually cultivated in cold climates. Since, rhubarb is mainly used for the purpose of making pies; its plant is often known as ‘pie plant’. Though, the fruit is also available in fresh form, it is the frozen variety which is more commonly used. In the following lines, we have provided information on the health and nutrition benefits of eating rhubarb.


Nutritional Value Of Rhubarb

Content/100 gm.
21 Kcal
4.54 g
0.90 g
Total Fat
0.20 g
0 mg
Dietary Fiber
1.8 g
7 µg
0.300 mg
Pantothenic acid
0.085 mg
0.024 mg
0.030 mg
0.020 mg
Vitamin A
102 IU
Vitamin C
8 mg
Vitamin E
0.27 mg
Vitamin K
29.3 µg
4 mg
288 mg
86 mg
0.021 mg
0.22 mg
12 mg
0.196 mg
14 mg
1.1 µg
0.10 mg
0 µg
61 µg
0 µg
170 µg

Health & Nutrition Benefits Of Eating Rhubarb
  • Studies have shown that rhubarb has anti-cancer properties and might help in cutting down the risk of cancer.
  • Fresh rhubarb stalk is a very good source of dietary fiber and is beneficial for those suffering from indigestion.
  • Eating a cold piece of rhubarb stalk can help to counterbalance stomach acid and thus restore health.
  • Rhubarb is rich in B-complex vitamins, such as, thiamin, riboflavin and Folates.
  • Regular consumption of fresh rhubarb has been seen to have a positive effect on blood pressure.
  • It is believed that, regular intake of rhubarb extract can help in diminishing the problem of hot flashes.
  • Rhubarb has anti-bacterial properties and when applied topically, can inhibit the problem of staphylococcus aureus.
  • Researches have suggested that rhubarb can prove to be beneficial for those suffering from high cholesterol.
  • Rhubarb has been found to have anti-oxidant, anti-inflammatory and anti-allergy properties.
  • Rhubarb is one of the few vegetables with the least amount of calories. This vegetable contains no saturated fats or cholesterol and thus is very good for health.
  • Like other greens such as spinach or kale, rhubarb also provides a rich source of Vitamin-K. It helps promote bone development, cure iron deficiencies and also limit neuronal damage in the brain. It has also been established that, Rhubarb is very beneficial for the treatment of Alzheimer’s disease.
Buying & Storing Tips
  • Fresh rhubarb is readily available in markets. Make sure you that when you are buying rhubarb from the market they are fresh, firm, crispy and have bright-red color stalks.
  • Avoid buying rhubarb with blemishes on them and the ones with dry stalks. This is an indication that the rhubarb is not fresh.
  • When you want to store rhubarb, always make sure that you thoroughly wash the stalks before putting them away in the refrigerator. You should also trim off the dry ends and leaves.
  • Once you have done this, store the rhubarb in a loose plastic container to lock the moisture and keep it in the crisper drawer of the refrigerator.
  • Do not use rhubarb that has been kept in the fridge for more than 2 weeks.
Cooking Tips
  • When you cook rhubarb, you will notice that the juices thicken and the stems fall apart into fraying shreds of translucent fibers.
  • If you want a jelly like consistency, you might have to cook the rhubarb for a longer time than usual.
  • Remember, quick heat yields tender but solid rhubarb pieces with rich taste and a natural, glossy shine.

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