Rhubarb
Written by Med-Scope
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: 5.53 37.44 3.47 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 gramsVitamin 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: 73 5000 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 gramsMineral 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: 132 1000 mg Copper: .016 2 mg Iron: .20 18 mg Magnesium: 12 400 mg Manganese: .066 n/a mg Phosphorus: 8 1000 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 gramsAmino Acid Content
1 2 3 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 gramsReferences
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.
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