Rhubarb is a source of vitamins A, C, E, as well as potassium, folic acid and fiber. Rhubarb contains a lot of harmful oxalic acid, so people suffering from kidney and rheumatism should not eat it. On the other hand, the medicinal variety of rhubarb - medicinal bustle - has anti-cancer, antioxidant and laxative properties.
Garden rhubarbcomes from the countries of Central Asia and South Siberia. It appeared in Europe in the 16th century thanks to Marco Polo, but it was known in Poland as a vegetable only from the 18th century.
Contents:
- Rhubarb - fruit or vegetable?
- Rhubarb - calories, nutritional values
- Rhubarb - healing properties
- Rhubarb - contraindications
- Rhubarb - types of rhubarb preserves
Rhubarb - fruit or vegetable?
Rhubarb - also known as reddening - is a perennial that is a vegetable. In the kitchen, parts of the leaves, called petioles, are used.
They have a characteristic sour, tart taste and are pink, red or green in color. The redder the rhubarb, the sweeter the taste.
It is precisely because of its taste that there may be doubts as to whether rhubarb is a vegetable.
Worth knowingRhubarb -calories,nutritional values (in 100 g)Energy value - 21 kcal Total protein - 0.90 g Fat - 0.20 g Carbohydrates - 4.54 g (including simple sugars 1.10 g) Fiber - 1.8 gVitaminsVitamin C - 8.0 mg Thiamine - 0.020 mg Riboflavin - 0.030 mg Niacin - 0.300 mg Vitamin B6 - 0.024 mg Folic acid - 7 µg Vitamin A - 102 IU Vitamin E - 0.27 mg Vitamin K - 29.3 µgMineralsCalcium - 86 mg Iron - 0.22 mg Magnesium - 12 mg Phosphorus - 14 mg Potassium - 288 mg Sodium - 4 mg Zinc - 0.10 mgFatty acids saturated - 0.053 g monounsaturated - 0.039 g polyunsaturated - 0.099 gData Source: USDA National Nutrient Database for Standard Reference
Rhubarb - healing properties
Rhubarb used in cooking is not the same plant that was already known as a medicinal plant in traditional Chinese medicine. The Chinese used Rheum officinale, or medicinal rhubarb, out of about twenty different types of slaughter.
This is a variety of rhubarb with large leaves and rhizomes reaching up to 3 meters in height. Inmedicine uses mainly the medicinal rhubarb root.
An interesting piece of information is that in China, rhubarb is still in the top 50 of the most important medicinal plants. It is used there, for example, as a remedy for aching teeth.
Fried rhubarb root is soaked in alcohol. A cotton ball is immersed in the tincture and placed on the aching tooth. According to tradition, the pain wears off very quickly.
Medicinal rhubarb root also has laxative properties.
Scientists have discovered that baked rhubarb is a source of rapontigenin. It is a polyphenol that has the ability to slow down the rate of cancer cell division.
Researchers say that in addition to these properties, rapontigin has antiallergic, antioxidant and cardiovascular effects.
Raven is a plant that also contains raponticin - an estrogenic substance. Rhubarb is therefore recommended for women with estrogen deficiency, excess androgens, menopausal women, young girls suffering from acne and men with prostatic hyperplasia.
It is not recommended for men who have a testosterone deficiency in the body, because rhubarb can lower it even more.
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Find out moreImportantRhubarb - contraindications
A large amount of rhubarb in the diet can flush out calcium from the body. The oxalic acid in it is converted to form calcium oxalate - a compound that builds up as kidney stones. Therefore, rhubarb should be avoided by people with kidney problems and rheumatism.
See the gallery of 5 photosRhubarb - types of rhubarb preserves
Rhubarb is great for compote (it is extremely refreshing and quenches thirst well), kissels, jellies. Pancakes or rhubarb pie are delicious.
It goes very well with strawberries, then it's best to use it to make preserves. It can also be used as an exquisite addition to meat, poultry or fish. Put the pieces of rhubarb in hot olive oil for a while, fry quickly and add a tablespoon of honey.
Rhubarb tolerates freezing very well, so you can keep a small supply of it for the winter. InIn the kitchen, naturally grown rhubarb is used until the end of June, then the rhizomes turn bitter.