Romaine Lettuce
Red Sauerkraut
Rhubarb
A tangy, tart vegetable often used in pies, sauces, and jams. Its red stalks are low in calories but packed with nutrients like vitamin K, and it pairs well with sweet fruits like strawberries.
10
1 medium stalk
(50 grams)
CAL
A
Nutri-Score
High in fiber, and a good source of vitamin K and antioxidants.
Value per 100 grams & per cup (120g):
20 kcal / 25 kcal
Protein
1 gram / 1 gram
Fats
0.2 grams / 0.2 grams
Carbohydrates
5 grams / 6 grams
Fiber
1.8 grams / 2.2 grams
Vitamins & Nutrients
- Vitamin K: Supports bone health and blood clotting.
- Vitamin C: Supports immune function and skin health.
- Calcium: Important for strong bones and teeth.
- Antioxidants: Protect against oxidative stress and inflammation.
Satiety and Feelings
Rhubarb’s fibrous texture can provide a moderate feeling of fullness, especially when paired with other foods. Its tartness adds a unique flavor to dishes without contributing many calories.
What does 100 g look like?
About 1 1/2 medium stalks of rhubarb, or 1/2 cup chopped.
What does 2000/2500 calories look like?
About 100 stalks of rhubarb (10 kg).
Daily Value per 100 grams %
Did you know?
Rhubarb is often referred to as a “fruit” because it is used in sweet dishes like pies and jams, but it is actually a vegetable.
It was originally used for its medicinal properties in ancient China, where it was prized for its ability to aid digestion.
The redder the stalks of rhubarb, the sweeter and more flavorful it is. The green stalks can be more bitter.
Rhubarb leaves are toxic due to their high oxalic acid content, so they should never be eaten.
Rhubarb is often paired with strawberries to balance its tartness in many classic recipes.
Drawback
Toxic leaves: Rhubarb leaves contain toxic oxalic acid and should never be eaten.
High in oxalates: Excessive rhubarb consumption can contribute to kidney stones in sensitive individuals.
Low in nutrients: Rhubarb is low in protein and fats, making it less nutrient-dense on its own.
