Rhubarb benefits, discover the 7 virtues of this plant. But, it is good to remember that this plant was used for the therapeutic benefits of its roots for 2,700 years before our era in China.
In the 16th century, it was used mainly to treat venereal diseases.
Today, it is a vegetable often classified as a fruit because we generally made jams and desserts.
This fruit vegetable much used by our elders, comes back in force thanks to its many health benefits and let’s not forget it is a cheap vegetable.
Why do we cook it with sugar?
The acidity of rhubarb
It’s probably one of the most acidic vegetables. We consume its thick stems, red, pink or pale green often cooked with sugar. This acidity is due to high levels of malic and oxalic acid.
However, farmers have developed a forced cultivation technique that produces young, tender and less acidic stems.
This harvest of less acidic stems makes it possible to consume this vegetable with less sugar additive and the low-calorie rhubarb becomes an ally of slimming diets.
Its low price, its caloric value of 15 Kcal / 100 g allowed to put this vegetable fruit on our tables.
The leaves are not eaten, they are toxic.
Rhubarb culture: Forcing
Rhubarb can force itself to produce shoots a few weeks in advance.
Before the first shoots cover the straw collar and place an inverted pot on top to remove the light. New stems grow in the dark.
About 4 weeks later the tender young shoots are ready to be picked.
Now let’s take stock of the composition of this fruit vegetable.
Rhubarb: Composition per 100 g
Energy nutrients: protein 0.38 g, carbohydrates 29.2 g, fat 0.05 g.
Fibers: very rich in fiber.
Vitamins: C 3.3 mg, B 9 5 µg, Beta-carotene 44 µg.
A cooked 100 g serving provides 26% of the daily value for vitamin K 1.
Minerals: potassium 96 mg, 145 mg, iodine 0.3 µg.
Rhubarb benefits: Medicinal plant
Medicinal rhubarb is a bitter, yellow, purgative powder that is obtained by grinding the root. The root is prepared by decoction of a teaspoon per cup for 5 minutes.
Low calorie it is the ally of the slimming diet
For 100 g of rhubarb the nutritional value is 15 K cal / 100 g which makes it a lean food. But, of course, if you add sugar the benefits are lost.
Forcing allows harvesting of less acidic young shoots which allows less sugaring.
Lowers cholesterol
Excellent source of fiber that can lower cholesterol.
In a controlled study, men with high cholesterol ate 27 g of rhubarb stem fiber every day for a month.
Their cholesterol dropped by 8% and their bad cholesterol by 9% (Source 5 trusted).
Rhubarbs benefits: Fight against cardiovascular disease
Thanks to its function on cholesterol, it protects the heart and blood vessels.
Energizing
It is appreciated by athletes because it stimulates energy.
Provides antioxidants
A study suggests that its polyphenol content is higher than that of kale. Antioxidants include anthocyanins responsible for its red color, beneficial for health because they are condensed tannins (Source: 8,9 trusted).
Regulates intestinal transit
It has an intestinal peristalsis function, that is to say that it promotes intestinal transit, it has laxative properties.
Do not use in cases of diverticula and intestinal obstruction or in irritable bowel syndrome.
Contraindications of this source of calcium and magnesium
It is one of the richest food sources of calcium oxalate. Eating too much of it can lead to an accumulation of calcium oxalate crystals in the organs.
These crystals form kidney stones, cause renal colic and kidney failure.
Rhubarb is not recommended during pregnancy and breastfeeding.
Good to know, rhubarb leaves are used to clean a blackened pan.
Rhubarb for scouring a blackened pan
Mado granny tip
If you want to give a makeover to a blackened pan, rub your pan with raw rhubarb leaves.
Conclusion
The fruit vegetable rhubarb is an inexpensive vegetable plant that is easy to grow. It returns to our tables. Because, thanks to forced cultivation in the dark, it is less acidic and can be eaten with little sugar.
Its 7 virtues are its low nutritional value, its power to lower cholesterol and the protection of the cardiovascular system. This plant is energizing, a source of antioxidants and it regulates intestinal transit.
However, it is not recommended for pregnant or breastfeeding women, people prone to kidney stones or with an irritable colon.
