Healthy Food Database
Rhubarb originated from Asia over 2000 years ago. It was initially cultivated for its medicinal qualities. Rhubarb is a close relative of sorrel, and although mistaken for a fruit is actually a member of the vegetable family. Rhubarb leaves are poisonous, containing high levels of oxalic acid.
Category: Vegetable
In Season:
To Buy:
Cut all of the leaf away from the Rhubarb petiole and the petioles will keep well in the refrigerator for two to three weeks in sealed plastic bags.
To Store:
Tips & Tricks:
Nutrition content refers to half a cup of stewed rhubarb.
Cooking Tips:
Nutrition per 0.5 Cup:
Monosaturated Fat , g:
0.0
Amines:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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