Rhubarb (Cooked with added sugar)

Produce Description:

Rhubarb has been used for medicinal purposes in China since 2700 B.C. It has reddish-purple, edible, leafy stalks. Rhubarb helps boost the immune system, promote healthy skin and vision and prevent cancer. Most sources refer to Rhubarb as a fruit.

Overview
Nutrition
Varieties

Rhubarb is very low in calories and rich in dietary fiber, antioxidants, vitamins and minerals. It is rich in B vitamins, which promote energy and a healthy metabolism. Rhubarb is also rich in vitamin A, which promotes healthy skin, mucus membranes and vision. Rhubarb contains minerals such as iron, copper, calcium, potassium and phosphorus. Potassium can help prevent muscle cramping. Iron is good for cardiovascular health.

The vitamin A in rhubarb helps prevent lung and oral cancers. The vitamin K in rhubarb helps prevent osteoporosis by promoting bone health. The vitamin K also helps treat Alzheimer's disease by limiting neuronal damage in the brain. Zeaxanthin, an antioxidant in rhubarb, helps prevent age-related macular degeneration.

Calcium, Ca: 348 mg -

Carbohydrate, by difference: 74.88 g -

Carotene, beta: 106 Âµg -

Copper, Cu: 0.065 mg -

Fatty acids, total monounsaturated: 0.024 g -

Fatty acids, total polyunsaturated: 0.060 g -

Fatty acids, total saturated: 0.034 g -

Fiber, total dietary: 4.8 g -

Iron, Fe: 0.50 mg -

Magnesium, Mg: 29 mg -

Manganese, Mn: 0.175 mg -

Natural Sugars: 1.3 g -