1 serving (240 grams) contains 175 calories, 1.9 grams of protein, 0.5 grams of fat, and 41.8 grams of carbohydrates.
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Nutrition Information
Calories |
175.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 0% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9.6 mg | 0% | |
| Total Carbohydrates | 41.8 g | 15% | |
| Dietary Fiber | 3.8 g | 13% | |
| Sugars | 34.6 g | ||
| protein | 1.9 g | 3% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 175.2 mg | 13% | |
| Iron | 0.5 mg | 2% | |
| Potassium | 559.2 mg | 11% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Rhubarb
Rhubarb is a vibrant, low-calorie vegetable often treated as a fruit in culinary contexts due to its tart flavor, which pairs perfectly with sweet dishes like pies, jams, and sauces. Native to Asia, rhubarb has been used historically in Chinese medicine before making its way into European kitchens. Rich in fiber, vitamin K, and antioxidants, rhubarb supports digestion, bone health, and helps combat inflammation. However, only the stalks are edible—its leaves contain oxalic acid, which is toxic if consumed. Rhubarb is also a natural source of calcium and manganese, promoting heart and joint health. Typically cooked with sugar to mellow its sharpness, rhubarb can be incorporated into a variety of recipes, blending seamlessly with both sweet and savory ingredients. A versatile addition to seasonal menus, it shines as a nutritious, bold flavor enhancer in spring dishes.
