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 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: | 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 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: | 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 grams
Amino 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 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.
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