"Rhubarb" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Rhubarb is a perennial herbaceous plant that belongs to the genus Rheum, in the buckwheat family (Polygonaceae). The edible part is the fleshy stalks of the basal leaves.

Appearance. Rhubarb has large basal leaves on long, fleshy stalks. The stalks can reach up to 1.5 meters in length. They have a deep green color and a cylindrical shape.

Taste. The flesh of the stalks has a pleasantly sour-sweet taste.

Distribution. Rhubarb grows in temperate climates. It is cultivated in Europe, North America, Asia and in some parts of Africa. In Russia rhubarb also occurs in the wild.

Uses. Rhubarb is used in cooking to prepare various desserts, beverages and sauces. It is added to compotes, jams, jellies, ice cream, and is also used to make kvass and wine.

Nutritional/Health properties. Rhubarb contains vitamins (C, E, K, B group), minerals (potassium, calcium, magnesium, iron, phosphorus, zinc, copper, selenium), dietary fiber, organic acids, antioxidants and other beneficial substances. It has anti-inflammatory, antioxidant, diuretic and laxative effects.

Contraindications. Rhubarb is not recommended for people with gastrointestinal diseases such as ulcers of the stomach or duodenum, gastritis with high acidity, as well as for kidney stones or gallstones. It should also not be consumed in large quantities, as it can cause diarrhea and other digestive problems.

Storage. Rhubarb can be stored in the refrigerator for several days. Before use it should be thoroughly washed and peeled.

Interesting facts. Rhubarb was known in China and other Asian countries as far back as ancient times. It was used for medicinal purposes and in cooking. In Europe rhubarb became popular in the 16th century. In Russia it has also been known since ancient times.