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    Home»Vegetables»Top 11 benefits of Rhubarb (Garden rhubarb)
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    Top 11 benefits of Rhubarb (Garden rhubarb)

    By s mSeptember 18, 2016Updated:July 7, 2017No Comments6 Mins Read
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    rhubarb-rheum-rhabarbarum

    Rhubarb (Rheum rhabarbarum) is an herbaceous plant which grows in cooler climates and well-drained soil. Rhubarb is also called Garden rhubarb, Pieplant, Rhubarb, österreichischer Rhabarber, Rabarbaro, Rabarbaro commune, Ruibarbo, Ruibarbo, Wineplant, Rabarber and Daehwang. It has perennial lifespan which grows up to 10-15 years in wild.

    The plant grows up to 2-4 feet high and wide. The leaves are heart shaped, triangular and dark green of 30 cm as a diameter. The fleshy stems are red, pink or light green which is 12-18 inches long. The stalks are long, thin which resembles celery and grows up to 24 inches height and is deep red to light green. The hermaphrodite flowers are green white to rose red. Common varieties of Rhubarb are: Tilden, Victoria, Valentine, MacDonald, Crimson, Canada Red, Red Cherry and Ruby Red.

    History

    Rhubarb is native to Siberia. For over 5000 years, it is used as a medicinal plant in Asia. Rhubarb was the renowned vegetable in Asia but was not grown widely in the past. In the 1700s, it was introduced by European settlers which are mostly known as pie plant. In the Central Asia, Rhubarb is grown in wild. Over 2000 years ago, it was grown for its medicinal values. In the 16th century, Rhubarb got introduced to Britain and in 18th century, it became a food crop in the North America. Since 13th century, it was used for medicinal properties in Europe.

    Nutritional value

    122 grams of Rhubarb covers 26 calories, 5.54 g of carbohydrate, 2.2 g of dietary fiber, 1.34 g of sugar, 1.1 g of protein. It provides 29.75% of Vitamin K, 10.89% of Vitamin C, 10.50% of Calcium, 10.395 of Manganese, 7.47% of Potassium and 5.79% of total dietary fiber.

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    Rhubarb-seedlings Rhubarb-seedlings

    Rhubarb-seeds Rhubarb-seeds
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    Rhubarb-stem-chopped Rhubarb-stem-chopped

    Health Benefits of Rhubarb

    Rhubarb is rich in moisture among all the vegetable crops. It is low in calories due to which it could be added to the low caloric diets. Rhubarb is cholesterol fat and sodium free and an excellent source of Vitamin C and dietary fiber. It detoxifies the body and provides astringent properties. Other health benefits are discussed below:

    1. Losing weight

    Rhubarb is low in calories which help to lose weight easily along with the health maintenance. Only 21 calories is present in 100 grams of Rhubarb. Rhubarb has various organic compounds helps to burn down the fat and lose the weight. (1)

    1. Cardiovascular health

    Rhubarb contains low amount of cholesterol and fat due to which its consumption has no threat to the cardiovascular ailments. It raises the HDL cholesterol levels as it possesses dietary fiber. It eliminates the cholesterol from the walls of arteries and blood vessels. Additionally, antioxidants found in Rhubarb eliminate the free radicals which lead to the harmful conditions and heart diseases. (2)

    1. Supports digestion

    An adequate amount of dietary fiber in the body helps to regulate the digestive system. It bulk up stool and promotes the regular and smooth bowel movements. Traditionally, Rhubarb is used to treat constipation. It soothes the digestive ailments and constipation which can prevent from the various gastrointestinal ailments such as cramping, bloating and colorectal cancer. (3)

    1. Prevent Alzheimer’s

    Rhubarb is a great source of Vitamin K which has a vital role in the neuronal and brain health. It eradicates the brain cells oxidation and promotes the cognition which helps to slow down the occurrence and growth of Alzheimer’s disease. (4)

    1. Healthy bones

    Vitamin K prevents the brain from neural degeneration. It also promotes the repair and growth of bones along with the osteotrophic activities. Rhubarb contains the minerals and calcium which plays a vital role in the protection of bones.(5)

    1. Prevent cancer

    Antioxidants eliminate the free radicals from the body. Rhubarb has a good amount of lutein, zeaxanthin and beta carotene which acts as Vitamin A that helps to protect the eyes and skin from the harmful effects of the free radicals. The diet possesses antioxidants which slow down the cataracts, premature ageing, wrinkles and macular degeneration. In addition, the poluphenolic compounds prevents from the lung and oral cancer. (6)

    1. Circulates blood

    Rhubarb contains an adequate amount of iron and copper which helps to enhance the new red blood cells production, raise the oxygenation of essential areas and increases the RBC count in the body. It also enhances the function and upgrades the overall metabolism of the body. (7)

    1. Kidney stones

    Kidney stones are the crystallized calcium deposits and minerals in the urinary tract of the body. Oxalate stones are the most common kidney stones. The studies show that the high intake of calcium reduces the chances of kidneys tones. The dietary calcium is not the cause for kidney stones but the excessive presence of minerals in the water is the cause for kidney stones. (8)

    1. Maintains blood pressure

    The research shows that vegetarian diet with adequate amount of magnesium, calcium, fiber and potassium helps to lower the blood pressure. The researchers said that the high intake of calcium is the cause for hypertension. But the study shows that high intake of calcium helps to lower the blood pressure. The study made on high blood pressure through the effects of various diets shows that calcium has positive effects on the blood pressure. (9)

    1. Reduce inflammation

    Manganese is an aid for sprains and inflammation. It raises the superoxide dismutase levels due to antioxidant properties. The arthritis patients has low amount of Superoxide dismutase. SOD possesses anti-inflammatory properties which is essential for the arthritis patients. One should add manganese to the diet to raise the function and synthesis of SOD which helps to reduce the symptoms.(10)

    11. Antibacterial activity

    Rhubarb is used for medicinal purposes in various countries. The roots are used as the traditional medicine. During Ottoman period, about 500 years back, Rhubarb was one of the vital ingredients for making medicinal paste. While the roots were investigated for the antimicrobial activities, the results were shown positive. (11)

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     Rhubarb Scientific Classification

    Scientific Name: Rheum rhabarbarum

    Rhubarb Quick Facts
    Name: Rhubarb
    Scientific Name: Rheum rhabarbarum
    Origin Native to Siberia. For over 5000 years, it is used as a medicinal plant in Asia. Rhubarb was the renowned vegetable in Asia but was not grown widely in the past.
    Colors Deep red-light green (Stalk)
    Shapes Long, thin, resembles celery, Height: 24 inches (Stalk)
    Flesh colors White
    Taste Sour (Stalk)
    Calories 26 Kcal./cup
    Major nutrients Vitamin K (29.75%)
    Vitamin C (10.89%)
    Calcium (10.50%)
    Manganese (10.39%)
    Potassium (7.47%)
    Health benefits Losing weight, Cardiovascular health, Supports digestion, Prevent Alzheimer's, Healthy bones
    More facts about Rhubarb
    Rank Scientific Name & (Common Name)
    Kingdom Plantae (Plants)
    Subkingdom Tracheobionta (Vascular plants)
    Superdivision Spermatophyta (Seed plants)
    Division Magnoliophyta (Flowering plants)
    Class Magnoliopsida (Dicotyledons)
    Subclass Caryophyllidae
    Order Polygonales
    Family Polygonaceae (Buckwheat family)
    Genus Rheum L.(Rhubarb)
    Species Rheum rhabarbarum L. (Garden rhubarb)
    Synonyms
    • Rhabarbarum verum Garsault
    • Rheum × cultorum Thorsrud & Reisaether
    • Rheum × hybridum J.A.Murray
    • Rheum franzenbachii Münter
    • Rheum franzenbachii var. mongolicum Münter
    • Rheum undulalum L.
    • Rheum undulatum var. longifolium C.Y. Cheng & T.C. Kao
    • Rheum x cultorum Thorsrud & Reisaether
    • Rheum x hybridum J.A.Murray
    • Rheum x rhabarbarum
    • Raw
    • Frozen
    • With sugar
    Nutritional value of Rhubarb, raw
    Serving Size: 1 Cup diced, 122 g

    Calories 26 Kcal. Calories from Fat 2.16 Kcal.

    Proximity Amount % DV
    Water 114.2 g N/D
    Energy 26 Kcal N/D
    Energy 107 kJ N/D
    Protein 1.1 g 2.20%
    Total Fat (lipid) 0.24 g 0.69%
    Ash 0.93 g N/D
    Carbohydrate 5.54 g 4.26%
    Total dietary Fiber 2.2 g 5.79%
    Total Sugars 1.34 g N/D

    Minerals Amount % DV
    Calcium, Ca 105 mg 10.50%
    Iron, Fe 0.27 mg 3.38%
    Magnesium, Mg 15 mg 3.57%
    Phosphorus, P 17 mg 2.43%
    Potassium, K 351 mg 7.47%
    Sodium, Na 5 mg 0.33%
    Zinc, Zn 0.12 mg 1.09%
    Copper, Cu 0.026 mg 2.89%
    Manganese, Mn 0.239 mg 10.39%
    Selenium, Se 1.3 µg 2.36%


    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.024 mg 2.00%
    Vitamin B2 (Riboflavin) 0.037 mg 2.85%
    Vitamin B3 (Niacin) 0.366 mg 2.29%
    Vitamin B5 (Pantothenic acid) 0.104 mg 2.08%
    Vitamin B6 (Pyridoxine) 0.029 mg 2.23%
    Vitamin B9 (Folate) 9 µg 2.25%
    Folic Acid 0 µg N/D
    Folate, food 9 µg N/D
    Folate, DEF 9 µg N/D
    Choline 7.4 mg 1.35%
    Vitamin C (Ascorbic acid) 9.8 mg 10.89%
    Fat soluble Vitamins
    Vitamin A, RAE 6 µg 0.86%
    Vitamin A, IU 124 IU N/D
    Beta Carotene 74 µg N/D
    Lutein + zeaxanthin 207 µg N/D
    Vitamin E (alpha-tocopherol) 0.33 mg 2.20%
    Vitamin K (phylloquinone) 35.7 µg 29.75%

    Lipids Amount % DV
    Fatty acids, total saturated 0.065 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.001 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.056 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.005 g N/D
    Fatty acids, total monounsaturated 0.048 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.001 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.045 g N/D
    Fatty acids, total polyunsaturated 0.121 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.121 g N/D

    Flavan-3-ols Amount % DV
    (+)-Catechin 2.6 mg N/D
    (-)-Epigallocatechin 0 mg N/D
    (-)-Epicatechin 0.6 mg N/D
    (-)-Epicatechin 3-gallate 0.7 mg N/D
    (-)-Epigallocatechin 3-gallate 0 mg N/D
    (+)-Gallocatechin 0 mg N/D


    Proanthocyanidin Amount % DV
    Proanthocyanidin dimers 2.1 mg N/D
    Proanthocyanidin trimers 2.2 mg N/D
    Proanthocyanidin 4-6mers 4.1 mg N/D
    Proanthocyanidin 7-10mers 2.3 mg N/D
    Proanthocyanidin polymers (>10mers) 96.4 mg N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

    Source:
    https://ndb.nal.usda.gov/

    Nutritional value of Rhubarb, frozen, uncooked
    Serving Size: 1 Cup diced, 137 g

    Calories 29 Kcal. Calories from Fat 1.35 Kcal.

    Proximity Amount % DV
    Water 128.11 g N/D
    Energy 29 Kcal N/D
    Energy 121 kJ N/D
    Protein 0.75 g 1.50%
    Total Fat (lipid) 0.15 g 0.43%
    Ash 0.99 g N/D
    Carbohydrate 6.99 g 5.38%
    Total dietary Fiber 2.5 g 6.58%
    Total Sugars 1.51 g N/D

    Minerals Amount % DV
    Calcium, Ca 266 mg 26.60%
    Iron, Fe 0.4 mg 5.00%
    Magnesium, Mg 25 mg 5.95%
    Phosphorus, P 16 mg 2.29%
    Potassium, K 148 mg 3.15%
    Sodium, Na 3 mg 0.20%
    Zinc, Zn 0.14 mg 1.27%
    Copper, Cu 0.032 mg 3.56%
    Manganese, Mn 0.133 mg 5.78%
    Selenium, Se 1.5 µg 2.73%


    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.042 mg 3.50%
    Vitamin B2 (Riboflavin) 0.04 mg 3.08%
    Vitamin B3 (Niacin) 0.278 mg 1.74%
    Vitamin B5 (Pantothenic acid) 0.089 mg 1.78%
    Vitamin B6 (Pyridoxine) 0.034 mg 2.62%
    Vitamin B9 (Folate) 11 µg 2.75%
    Folic Acid 0 µg N/D
    Folate, food 11 µg N/D
    Folate, DEF 11 µg N/D
    Choline 8.4 mg 1.53%
    Vitamin C (Ascorbic acid) 6.6 mg 7.33%
    Fat soluble Vitamins
    Vitamin A, RAE 7 µg 1.00%
    Vitamin A, IU 147 IU N/D
    Beta Carotene 88 µg N/D
    Lutein + zeaxanthin 233 µg N/D
    Vitamin E (alpha-tocopherol) 0.37 mg 2.47%
    Vitamin K (phylloquinone) 40.1 µg 33.42%

    Lipids Amount % DV
    Fatty acids, total saturated 0.04 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.001 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.034 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.003 g N/D
    Fatty acids, total monounsaturated 0.029 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.001 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.027 g N/D
    Fatty acids, total polyunsaturated 0.074 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.074 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

    Source:
    https://ndb.nal.usda.gov/

    Nutritional value of Rhubarb, frozen, cooked, with sugar
    Serving Size:1 cup, 240 g

    Calories 278 Kcal. Calories from Fat 1.08 Kcal.

    Proximity Amount % DV
    Water 162.7 g N/D
    Energy 278 Kcal N/D
    Energy 1164 kJ N/D
    Protein 0.94 g 1.88%
    Total Fat (lipid) 0.12 g 0.34%
    Ash 1.34 g N/D
    Carbohydrate 74.88 g 57.60%
    Total dietary Fiber 4.8 g 12.63%
    Total Sugars 68.88 g N/D

    Minerals Amount % DV
    Calcium, Ca 348 mg 34.80%
    Iron, Fe 0.5 mg 6.25%
    Magnesium, Mg 29 mg 6.90%
    Phosphorus, P 19 mg 2.71%
    Potassium, K 230 mg 4.89%
    Sodium, Na 2 mg 0.13%
    Zinc, Zn 0.19 mg 1.73%
    Copper, Cu 0.065 mg 7.22%
    Manganese, Mn 0.175 mg 7.61%
    Selenium, Se 2.2 µg 4.00%


    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.043 mg 3.58%
    Vitamin B2 (Riboflavin) 0.055 mg 4.23%
    Vitamin B3 (Niacin) 0.48 mg 3.00%
    Vitamin B5 (Pantothenic acid) 0.12 mg 2.40%
    Vitamin B6 (Pyridoxine) 0.048 mg 3.69%
    Vitamin B9 (Folate) 12 µg 3.00%
    Folic Acid 0 µg N/D
    Folate, food 12 µg N/D
    Folate, DEF 12 µg N/D
    Choline 10.6 mg 1.93%
    Vitamin C (Ascorbic acid) 7.9 mg 8.78%
    Fat soluble Vitamins
    Vitamin A, RAE 10 µg 1.43%
    Vitamin A, IU 175 IU N/D
    Beta Carotene 106 µg N/D
    Lutein + zeaxanthin 295 µg N/D
    Vitamin E (alpha-tocopherol) 0.46 mg 3.07%
    Vitamin K (phylloquinone) 50.6 µg 42.17%

    Lipids Amount % DV
    Fatty acids, total saturated 0.034 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.029 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.002 g N/D
    Fatty acids, total monounsaturated 0.024 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.024 g N/D
    Fatty acids, total polyunsaturated 0.06 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.06 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

    Source:
    https://ndb.nal.usda.gov/

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