Benefits Of Rhubarb
June 14, 2008
Rhubarb is a relative of buckwheat and has an earthy, sour flavor. Rhubarb thrives in cold climates and originated in Western China, Tibet, Mongolia, Siberia and neighboring areas. The traditional role was medicinal – the dried root was a popular remedy for a wide range of illnesses. Its primary function was to induce vomiting, although rhubarb is also a mild astringent.
Nutritional Value of Rhubarb
Given below is the amount of nutrients in 100 gm of Rhubarb:
· Sodium – 4 mg
· Total Carbohydrates – 5gm
· Dietary Fiber – 2 gm
· Sugars – 1gm
· Protein – 1gm
· Vitamin A – 102 IU
· Vitamin C – 8 mg
· Vitamin E – 0.38 mg
· Vitamin K – 41 mcg
· Thiamin – 0.02 mg
· Riboflavin – 0.03 mg
· Niacin – 0.3 mg
· Vitamin B6 – 0.024 mg
· Folate – 7 mcg
· Pantothenic Acid – 0.085 mcg
· Calcium – 86 mg
· Iron – 0.22 mg
· Magnesium – 12 mg
· Phosphorus – 14 mg
· Potassium – 288 mg
· Sodium – 4 mg
· Zinc – 0.1 mg
· Copper – 0.021 mg
· Manganese – 0.196 mg
· Selenium – 1.1 mcg
· Total Fat – 0.2 mg
Fresh rhubarb stalk is indeed a good source of dietary fibers and is beneficial for the people suffering from indigestion. Eating a cold piece of rhubarb stalk helps counterbalancing the stomach acid and thus, restores health. Regular consumption of fresh rhubarb has been seen to have positive effects on lowering the blood pressure.
It is believed that regular consumption of rhubarb extract might help in diminishing the problem of hot flashes and rhubarb also possesses anti-bacterial properties and when applied topically, can inhibit the problem of staphylococcus aureus.
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