The Benefits of Rhubarb You’ve Been Missing Out On

Rhubarb, a common vegetable (no, it’s not a fruit) with pinkish-red stalks and a sour taste, is a classic spring food. It is most notably used in baked goods, jams, and jellies. While it typically has a pretty short season, its distinctive taste makes it a favorite in grocery stores and farmer’s markets.

Historically, rhubarb has been a staple in Chinese medicine for thousands of years. It reached Europe in the 14th century and was more expensive than other precious spices, and plants because of its high medical demand.

In this piece, we’ve compiled all the benefits of rhubarb that you’ve been missing out on.

Rhubarb’s Nutrient Content

While rhubarb isn’t particularly rich in essential nutrients, and it has a low-calorie count, it is a great source of vitamin K1. It provides about 26–37% of the Daily Value (DV) in a 3.5 ounce (100 gram) serving depending on whether it’s cooked or not.

Just like most other fruits and vegetables, rhubarb is high in fiber—as much as celery, apples, and oranges.

A 3.5 ounce serving of cooked rhubarb with added sugar contains:

  • 116 calories.
  • 2 grams of carbs
  • 2 grams of fiber
  • 4 grams of protein
  • 26% of the daily value of vitamin K1
  • 15% of the daily value of calcium
  • 6% of the daily value of vitamin C
  • 3% of the daily value of potassium
  • 1% of the daily value of folate

The Health Benefits of Rhubarb

While the research on the health benefits of rhubarb is limited, there are a few studies that have tested the effects of isolated rhubarb stalk components.

May Play a Part in Lowering Cholesterol Levels

Considering the fact that rhubarb is a fantastic source of fiber, it may affect cholesterol levels in the body. A controlled study that examined the effects of rhubarb-stalk fiber on men with high levels of cholesterol found that when they consumed 27 grams of it every day for a month, their total cholesterol dropped by 8%. Their LDL (bad) cholesterol dropped by 9%.

It’s a Rich Source of Antioxidants

Rhubarb is a great source of antioxidants. According to one study, it may have a higher total polyphenol content than kale. Rhubarb’s antioxidants include anthocyanins. They are what give it its distinctive red color. They also provide many health benefits. Rhubarb is also rich in proanthocyanidins. These antioxidants are responsible for the many benefits associated with cocoa, red wine, and fruits.

How You Should Cook Rhubarb

Rhubarb is a versatile vegetable and can be eaten in a number of different ways. While it’s typically used in sugary desserts and jams, it can also easily be incorporated into low-sugar recipes. It can also be cooked without any sugar.

If you’re taking serious steps to manage your diet and eat healthily, you should consider adding immunity-boosting natural and organic foods such as rhubarb to your diet. Some of our supplements contain this wonderful vegetable, allowing you to consume it with greater ease.

Disclaimer: Bixahuman’s products are not intended for diagnosing, treating, curing, or preventing any disease. Any information discussed in this blog is not a replacement for professional medical advice. Please consult your doctor or physician for medical advice.

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