Rhubarb: The full health benefits of this perennial plant

What are the properties of rhubarb?

This plant has many health benefits:

  • Rich in fiber
  • A source of vitamin C. and calcium

What are the nutrients in rhubarb?

What are the health benefits of rhubarb?

Does it loosen up?

Rhubarb is a plant very high in fiber, a very high proportion of its dry weight consists of soluble and insoluble fibers. The first to come in contact with liquids forms a gel that slows the assimilation of carbohydrates and reduce fat uptake. Soluble fibers also regulate bowel movement. Insoluble fiber increases stool volume and promotes intestinal contractions. Due to its laxative effect, rhubarb is a fun ally to help the lazy knock. Digestive system passage!

In addition to these other virtues, rhubarb is also highly valued its antioxidant power for provitamin A and vitamin C. The purpose of antioxidants is to protect the body from certain diseases against free radicals. The vitamin C helps the body fight cell aging and stimulates the activity of white blood cells. Another power of vitamin C is to support the skin and cartilage through collagen synthesis. It also improves iron uptake.

Rhubarb also gives vitamin K, the latter helps in blood clotting, protein production and is involved in bone metabolism. In addition to other vitamins, rhubarb also contains B vitamins B2, B3, B5 and B6. This plant also contains an interesting amount of vitamin B9 – folic acid – which is necessary for pregnant women. The folic acid in rhubarb also helps protect against birth defects in the unborn baby.

Rich in calcium, this stem vegetable contributes to bone formation and strength. It contains 129 mg per 100 grams of the plant.

What are the calories in rhubarb?

Green rhubarb is available low calorie foods with 21 calories per 100 gram serving. This plant is very low in sugar. The same portion contains only 1.5 grams of carbohydrates. When preparing certain recipes, be careful not to add too much sugar to reduce the high acidity of this plant.

Root, leaves or stem, what to eat in this plant?

Rhubarb is not all right. It comes in the form of stems and very large leaves, you only need to eat large rhubarb stalks.

rhubarb identity card

This plant belongs to the family Polygonaceae, she is from Asia. Its scientific name: Rheum rhaponticum. It has been used in Europe since the 18th century. Today it acclimatises very well in many countries, the cultivation of rhubarb is simple and easy to find in France. The peak rhubarb season is from April to July. Stalls are usually sold until September, but rhubarb can often be consumed all year round due to imports. Very little maintenance is required, the stems are pulled out of the ground by hand during harvesting. In fact, rhubarb stalks are the only edible part that is not endangered.

Choose it well and hold it well

When buying, feel free to touch the different pieces of rhubarb for sale. Prefers strong and dense stems. Examine the ends well, they must not be dry and the juice must flow. When it comes to color, don’t choose one that will be red-pink and a few shades of green.

Rhubarb keeps for a short time, it is recommended to eat for two or three days to maintain full freshness.

Kids can eat rhubarb pieces from six months of age but not all taste receptors like its spicy taste. You can slip a little into the apple pie or crumb.

Be careful when cooking, rhubarb cooks very quickly. After a few minutes of carelessness and you will find blackened stems at the bottom of the pan. If you make rhubarb compote, you can reduce the acidity of the stem as much as possible. To do this, peel, cut and soak the rhubarb pieces in cold water with a spoonful of soda. When cooking, simmer covered over low heat for about 20 minutes.

To make the baking successful, cut the 5-centimeter sections after removing the ends from the rhubarb stalks. Then immerse them in a boiling mixture of 50 cl of water and 150 grams of sugar for a maximum of two minutes. Then take a colander to remove them from the pan and repeat the same process with the remaining rhubarb pieces.

Why can rhubarb be dangerous? What are the side effects?

Only rhubarb stems should be eaten because the leaves are too high in oxalic acid. In fact, this substance – can be toxic at excessive doses. Foliage also contains oxalic acid, but in much smaller amounts.

Can anyone eat rhubarb?

Due to its large quantity oxalic acidrhubarb pieces are not recommended for people at risk urinary stones. In fact, kidney stones are essentially made up of calcium oxalate. To minimize the risk, it is recommended to drink at least 1.5 liters of water per day, giving priority to alkaline waters. It is also advisable to consume more dried vegetables, vegetables and fruits. To avoid increasing your intake of oxalic acid, you should also monitor the contents of your plate and not eat too much spinach, beans or beets.

Information +: when can you not eat rhubarb?

According to a popular saying, after Saint-Jean on June 24, stop eating rhubarb. In fact, from this date, the amount of oxalic acid continues to increase as the plant matures.

Recipe ideas with rhubarb

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