Description
Rhubarb is a perennial herb grown for its attractingly succulent, rose red, edible leafy stalks. This cool-season plant is native to Siberia and widespread in many regions of Europe and North America as a “pie plant.” In its natural habitat, the plant expands over the ground surface as a large spread.
Rhubarb is one of the least calorie vegetables. 100 g fresh petioles carry just 21 calories. Nonetheless, it holds some vital phytonutrients such as dietary fiber, polyphenolic antioxidants, minerals, and vitamins. Further, its petioles contain no saturated fats or cholesterol.
The stalks are good at several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
Red color stems carry more vitamin-A than the green varieties. Further, the stalks also contain small amounts of polyphenolic flavonoid compounds like ß-carotene, zeaxanthin, and lutein. These compounds convert into vitamin-A inside the human body and deliver the same protective effects of vitamin-A.
Vitamin-A is a powerful natural antioxidant that is required by the body for maintaining the integrity of skin and mucosa. It is also an essential vitamin for healthy eyesight. Research studies suggest that natural foods rich in vitamin-A may help protect from lung and oral cavity cancers.
As in other greens like kale, spinach, etc., rhubarb stalks also provide proper amounts of vitamin-K. 100 g of fresh stalks provide 29.3 µg or about 24% of the daily recommended intake of this vitamin.
Vitamin-K has a potential role in bone health by promoting osteoblastic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has an 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 these minerals do not absorb into the body as they undergo chelation into insoluble complexes by oxalic acid, which then, excreted out.
