Rhubarb is one of the vegetables with the lowest calorie intake. The fruity and slightly sour rhubarb originally migrated to Europe from the Himalayan region and was used as a medicinal plant for numerous illnesses. Today, Rhubarb offers us not only healthy nutrients, but also a wide range of sweet and sour treats for our Spring cuisine – but beware: too much of it is harmful.
Sweet or sour?
That’s what rhubarb offers you. You can enjoy the sticks as compote, in cakes or juices. If you like it sweeter, I recommend red to light red Rhubarb stems. The taste, which varies between sweet and mildly sour, is particularly suitable for cakes. Sour on the other hand, are the green stems, with green flesh.
How healthy is Rhubarb really?
The colourful stems, which are only 13 kcal per 100g, and therefore practically fat-free, are rich in healthy nutrients.
…Vitamin C strengthens the immune system. 100g Rhubarb already cover one third of the daily requirement.
The abundant Vitamin K in Rhubarb ensures good blood coagulation and also supports bone formation.
The minerals potassium and calcium in Rhubarb ensure a strong heart and also promote muscle building.
Be happy with manganese. You need little, but you can’t do without it! Because manganese supports the formation of our happiness hormones (dopamine) in our body, without it, you won’t be as happy. So, eat you happy!
Rhubarb provides a large amount of oxalic acid, which can inhibit the absorption of magnesium, iron and calcium in the blood. The leaves contain a lot of acid, so they should not be consumed. In addition, Rhubarb has a higher oxalic acid content when raw and should not be eaten raw. Rhubarb should also only be consumed in small quantities, as too much of the oxalic acid can have a toxic effect on the body.
In fact, Rhubarb is a vegetable, even though with its sweet tartness it is used and enjoyed more like a fruit.