Rhubarb

Snowcrest Rhubarb comes in 1/2” cut pieces, the refreshing yet tart flavour makes it perfect for use as a topping, baking, chutneys, or smoothies. Rhubarb is 95% water and is a source of potassium, vitamin C, dietary fibre and vitamin A. Snowcrest rhubarb is grown in the lavish and immaculate conditions of British Columbia, Canada and is harvested and frozen at the “peak of perfection”™.

Health & Nutritional Facts of Rhubarb

  • Rhubarb is one of the least calories vegetable. Nonetheless, it contains some vital phyto-nutrients such as dietary fiber, poly-phenolic anti-oxidants, minerals, and vitamins. Further, its petioles contain no saturated fats or cholesterol.
  • The stalks are rich in several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
  • Red color stalks contain more vitamin-A than green varieties. Further, the stalks also contain small amounts of poly-phenolic flavonoid compounds like ß-carotene, zeaxanthin, and lutein. These compounds convert to vitamin A inside the body and deliver same protective effects of vitamin A on the body. Vitamin A is a powerful natural anti-oxidant and is required by body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for vision. Research studies suggest that natural foods rich in vitamin A helps body protect against lung and oral cavity cancers.
  • Like in other greens like kale and spinach; rhubarb stalks also provide good amounts of vitamin-K; 100 g of fresh stalks provide 29.3 µg or about 24% of daily recommended intake. Vitamin K has potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet helps limiting neuronal damage in the brain; thus, has established role in the treatment of Alzheimer’s disease.
  • Its stalks also contain healthy levels of minerals like iron, copper, calcium, potassium, and phosphorus. However, most of them do not absorbed into the body as they subject to chelating by oxalic acid into insoluble complexes and excreted out from the body.

Rhubarb
Nutritive value per 100 g.
(Source: USDA National Nutrient data base)

Principle

Nutrient Value

Percentage of RDA

Energy 21 Kcal 1%
Carbohydrates 4.54 g 3%
Protein 0.90 g 2%
Total Fat 0.20 g 1%
Cholesterol 0 mg 0%
Dietary Fiber 1.8 g 5%

Vitamins

 

 

Folates 7 mcg 2%
Niacin 0.300 mg 2%
Pantothenic acid 0.085 mg 1.5%
Pyridoxine 0.024 mg 2%
Riboflavin 0.030 mg 2%
Thiamin 0.020 mg 2%
Vitamin A 102 IU 3.5%
Vitamin C 8 mg 13%
Vitamin E 0.27 mg 2%
Vitamin K 29.3 µg 24%

Electrolytes

 

 

Sodium 4 mg 0.5%
Potassium 288 mg 6%

Minerals

 

 

Calcium 86 mg 8.5%
Copper 0.021 mg 2%
Iron 0.22 mg 3%
Magnesium 12 mg 3%
Manganese 0.196 mg 8.5%
Phosphorus 14 mg 2%
Selenium 1.1 µg 2%
Zinc 0.10 mg 1%

Phyto-nutrients

 

 

Carotene-α 0 µg
Carotene-ß 61 µg
Crypto-xanthin-ß 0 µg
Lutein-zeaxanthin 170 µg

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