Rhubarb
Seasonal period:
April, May, June
Rhubarb is a plant reminiscent of a chard. It has a long thick stem with colours that range from green to intense red and big palm-shaped leaves. It can be eaten raw, in salads, in compote, jam or marmalades or combined with creams and red fruits. It is usually eaten with other calcium rich products as it contains oxalic acid, which attacks the enamel of teeth.
Nutritional information (0.1 kg)
Energy
116.0
kcal
Carbohydrates
31.2
g
Proteins
0.4
g
Lipids
0.1
g
Fiber
2.0
g
Saturates
0.0
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.0
g
Cholesterol
0.0
mg
Calcium
145.0
mg
Iron
0.2
mg
Zinc
0.1
mg
Vitamin A
0.0
ug
Vitamin C
3.3
g
Folic acid
0.0
ug
Salt (Sodium)
100.0
mg
Sugars
28.7
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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