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)
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
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