Rhubarb came originally from Asia. The stalks or stems are described as an elongated and swollen petiole and are popular as a dessert or for pies in Summer. Rhubarb is very low in sugar. Its main use, nutritionally, is as a refreshing, low calorie dessert for a slimmer. Since it is so low in sugar it has a sour taste and needs to be sweetened with either sugar or one of the many artificial sweetners which are available in liquid or granule form.
One standard type.
Areas Grown
Most areas throughout Ireland.
Calorie Content
7kcals/100grams raw Rhubarb.
Nutritional Value / 100 grams Rhubarb raw
|
Water |
94.2 grams |
|
Protein |
0.9 grams |
|
Fat |
0.1 grams |
|
Carbohydrates |
0.8 grams |
|
Vitamin C |
6 milligrams |
|
Vitamin E |
0.20 milligrams |
|
Vitamin A |
60 Micrograms |
|
Folate |
7 micrograms |
|
Iron |
0.3 milligrams |
|
Energy Value K cal |
7 or 32KJ |
|
Vitamin B |
0.8 milligrams |
|
Dietary Fibre |
1.4 grams |
|
Niacin |
0.3 milligrams |
How to Store
Store in cool dry place.
How to Cook
Can be stewed or used in a pie.
Source of Supply: Ireland
Availability on Irish Market: February - September