Text Size

Site Search powered by Ajax

Rhubarb

Rhubarb

Description

Rhubarb, the red rootstock of the genus Rheum Rhaponticum. Rhubarb has one of the highest calcium levels of any fruit, is a good source of potassium, as well as a fair source of manganese and vitamin C.

Available February through June.

Caloric Content

1 2 3
Calories: 26 139 14
Protein:1.09 .47 .38 gm
Carbohydrates:5.5337.443.47 gm
Fiber: .85 .96 - gm
Total fats: .24 .06 .08 gm
Saturated fats: - - - gm
Unsaturated fats: - 0 0 gm
Cholesterol: 0 0 0 mg



1. Raw - 1 cup, 122 grams
2. Frozen, Sweetened, Cooked - 1/2 cup, 120 grams
3. Frozen, Uncooked - 1/2 cup, 68 grams

Vitamin Content

1 2
Vitamin A: 122 83 IU
Thiamine:.024.022 mg
Vitamin B-2:.037.028 mg
Vitamin B-6:.029.024 mg
Vitamin B-12: 0 0 mcg
Biotin: - - mcg
Niacin:.366.240 mg
Pantothenic Acid:.104.060 mg
Folic acid: 8.7 6.4 mcg
Vitamin C: 9.8 3.9 mg
Vitamin E: - - IU



1. Raw - 1 cup, 122 grams
2. Frozen, Sweetened, Cooked - 1/2 cup, 120 grams

3 USRDA
Vitamin A: 735000 IU
Thiamine: - 1.7 mg
Vitamin B-2:.020 1.7 mg
Vitamin B-6:.017 2.0 mg
Vitamin B-12: 0 6 mcg
Biotin: - 300 mcg
Niacin:.138 20 mg
Pantothenic Acid: .044 10 mg
Folic acid: 5.6 400 mcg
Vitamin C: 3.3 60 mg
Vitamin E: - 30 IU



3. Frozen, Uncooked - 1/2 cup, 68 grams

Mineral Content

1 2
Calcium: 105 174 mg
Copper:.026.032 mg
Iron: .27 .25 mg
Magnesium: 14 15 mg
Manganese:.239.088 mg
Phosphorus: 17 10 mg
Potassium: 351 115 mg
Selenium: - - mcg
Sodium: 5 2 mg
Zinc: .13 .10 mg



1. Raw - 1 cup, 122 grams
2. Frozen, Sweetened, Cooked - 1/2 cup, 120 grams

3 USRDA
Calcium: 1321000 mg
Copper:.016 2 mg
Iron: .20 18 mg
Magnesium: 12 400 mg
Manganese:.066 n/a mg
Phosphorus: 81000 mg
Potassium: 73 n/a mg
Selenium: - n/a mcg
Sodium: 1 n/a mg
Zinc: .07 15 mg



3. Frozen, Uncooked - 1/2 cup, 68 grams

Amino Acid Content

123
Tryptophan:--- gm
Threonine: - -- gm
Isoleucine: --- gm
Leucine:--- gm
Lysine:--- gm
Methionine:--- gm
Cysteine:--- gm
Phenylalanine:--- gm
Tyrosine:--- gm
Valine: --- gm
Arginine:--- gm
Histidine: --- gm
Alanine:--- gm
Aspartic acid:--- gm
Glutamic acid:--- gm
Glycine:--- gm
Proline: --- gm
Serine: --- gm



1. Raw - 1 cup, 122 grams
2. Frozen, Sweetened, Cooked - 1/2 cup, 120 grams
3. Frozen, Uncooked - 1/2 cup, 68 grams

References

Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.

Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.

U.S. Department of Agriculture. Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared. Washington D.C. 1982.

 


Follow Applied Health on FaceBook Follow Applied Health on Twitter Follow Applied Health on Pinterest Follow Applied Health on YouTube
 

Cruelty-Free
cruelty free - tested only on humans
We test only on humans