what is the nutritional value of rhubarb

Rhubarb is a unique vegetable known for its tart taste and is often used in pies, jams, and other desserts. While it’s primarily used as a fruit in culinary applications, nutritionally, rhubarb is classified as a vegetable. Here’s a breakdown of the nutritional value of rhubarb per 100 grams (3.5 ounces) of raw rhubarb:

Calories: 21
Carbohydrates: 4.5 grams
Dietary fiber: 1.8 grams
Sugars: 1.1 grams
Protein: 0.9 grams
Fat: 0.2 grams
Vitamins:
Vitamin K: 29.3 micrograms (37% of the Daily Value, or DV)
Vitamin C: 8 milligrams (9% DV)
Vitamin A: 102 international units (2% DV)
B vitamins (small amounts)
Minerals:
Calcium: 86 milligrams (9% DV)
Potassium: 288 milligrams (6% DV)
Magnesium: 12 milligrams (3% DV)
Manganese: 0.3 milligrams (15% DV)
Rhubarb is low in calories and fat while providing a good amount of dietary fiber, which can support digestive health. It’s also a decent source of several essential minerals, such as calcium and potassium. Rhubarb is particularly high in vitamin K, which plays a role in blood clotting and bone health. Additionally, it contains some vitamin C, vitamin A, and trace amounts of other B vitamins.

Keep in mind that the nutritional content may vary slightly depending on the variety of rhubarb and its growing conditions. When cooking rhubarb, it’s important to note that the nutritional composition can change depending on the added ingredients and cooking methods.

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how does cooking rhubarb change its vitamin k content
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The vitamin K content in rhubarb can be affected by cooking. Vitamin K is a fat-soluble vitamin, which means it can be leached out into cooking water or degraded when exposed to heat for a prolonged period.

Boiling rhubarb in water for an extended time can cause some loss of vitamin K, as it may leach into the cooking water. However, the exact amount of vitamin K lost can vary depending on factors such as cooking time, temperature, and the volume of water used.

To minimize the loss of vitamin K during cooking, it is recommended to use as little water as possible and cook rhubarb for a short period. Steaming or microwaving rhubarb can also help retain more of its nutrients compared to boiling.

It’s worth noting that while some vitamin K may be lost during cooking, rhubarb still remains a good source of this vitamin, even after cooking. Additionally, other nutrients in rhubarb, such as dietary fiber and minerals, are generally not significantly affected by cooking methods.

what provides the tartness

The tartness in rhubarb comes primarily from its natural acids, particularly oxalic acid and malic acid. These acids give rhubarb its characteristic tangy or sour taste. The concentration of these acids can vary among rhubarb varieties and can also be influenced by factors such as growing conditions and maturity of the plant.

Oxalic acid is the main acid responsible for the tartness in rhubarb. It is also the reason why rhubarb leaves are toxic and should not be consumed, as they contain high levels of oxalic acid.

When cooking rhubarb, especially in sweet recipes, it is common to add sugar or other sweeteners to balance out the tartness. The addition of sweeteners helps to mellow the sour taste and make rhubarb more enjoyable to eat.

It’s important to note that while rhubarb stalks contribute the tart flavor, the leaves should always be discarded and not consumed due to their toxicity.