Rhubarb
The rhubarb petioles (leaf stems) in this photo are a deep red in color, but rhubarb is often sold when it is more greenish in color. We have not noticed much difference in the flavor, but we prefer the red because we believe it is more nutritious. Rhubarb is bitter tasting by itself, but great when cooked with fruit. Select rhubarb that is crisp and free of dried ends. See the nutritional chart below for raw rhubarb. We could not find any data for cooked rhubarb without sugar. If the rhubarb is cooked with other ingredients of a recipe, we would suspect that most of the nutritional value would remain in the finished preparation.
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Rhubarb, raw
Scientific Name: Rheum rhabarbarum
NDB No: 09307
| Nutrient | Units | Value per 100 grams of edible portion |
Sample Count |
Std. Error |
1 cup, diced ——- 122 g |
|---|---|---|---|---|---|
| Proximates | |||||
| Water |
g
|
93.61
|
38
|
0.278
|
114.204
|
| Energy |
kcal
|
21
|
0
|
|
25.620
|
| Energy |
kj
|
88
|
0
|
|
107.360
|
| Protein |
g
|
0.90
|
34
|
0.034
|
1.098
|
| Total lipid (fat) |
g
|
0.20
|
1
|
|
0.244
|
| Ash |
g
|
0.76
|
33
|
0.054
|
0.927
|
| Carbohydrate, by difference |
g
|
4.54
|
0
|
|
5.539
|
| Fiber, total dietary |
g
|
1.8
|
0
|
|
2.196
|
| Sugars, total |
g
|
1.10
|
0
|
|
1.342
|
| Minerals | |||||
| Calcium, Ca |
mg
|
86
|
9
|
6.096
|
104.920
|
| Iron, Fe |
mg
|
0.22
|
33
|
0.019
|
0.268
|
| Magnesium, Mg |
mg
|
12
|
33
|
0.619
|
14.640
|
| Phosphorus, P |
mg
|
14
|
33
|
1.337
|
17.080
|
| Potassium, K |
mg
|
288
|
17
|
21.449
|
351.360
|
| Sodium, Na |
mg
|
4
|
17
|
1.467
|
4.880
|
| Zinc, Zn |
mg
|
0.10
|
0
|
|
0.122
|
| Copper, Cu |
mg
|
0.021
|
32
|
0.002
|
0.026
|
| Manganese, Mn |
mg
|
0.196
|
32
|
0.031
|
0.239
|
| Selenium, Se |
mcg
|
1.1
|
0
|
|
1.342
|
| Vitamins | |||||
| Vitamin C, total ascorbic acid |
mg
|
8.0
|
1
|
|
9.760
|
| Thiamin |
mg
|
0.020
|
1
|
|
0.024
|
| Riboflavin |
mg
|
0.030
|
1
|
|
0.037
|
| Niacin |
mg
|
0.300
|
1
|
|
0.366
|
| Pantothenic acid |
mg
|
0.085
|
0
|
|
0.104
|
| Vitamin B-6 |
mg
|
0.024
|
1
|
|
0.029
|
| Folate, total |
mcg
|
7
|
4
|
0.850
|
8.540
|
| Folic acid |
mcg
|
0
|
0
|
|
0.000
|
| Folate, food |
mcg
|
7
|
4
|
0.850
|
8.540
|
| Folate, DFE |
mcg_DFE
|
7
|
0
|
|
8.540
|
| Vitamin B-12 |
mcg
|
0.00
|
0
|
|
0.000
|
| Vitamin A, IU |
IU
|
102
|
1
|
|
124.440
|
| Vitamin A, RAE |
mcg_RAE
|
5
|
1
|
|
6.100
|
| Retinol |
mcg
|
0
|
0
|
|
0.000
|
| Vitamin E (alpha-tocopherol) |
mg
|
0.38
|
0
|
|
0.464
|
| Vitamin K (phylloquinone) |
mcg
|
41.0
|
0
|
|
50.020
|
| Lipids | |||||
| Fatty acids, total saturated |
g
|
0.053
|
0
|
|
0.065
|
| 4:0 |
g
|
0.000
|
0
|
|
0.000
|
| 6:0 |
g
|
0.000
|
0
|
|
0.000
|
| 8:0 |
g
|
0.000
|
0
|
|
0.000
|
| 10:0 |
g
|
0.000
|
0
|
|
0.000
|
| 12:0 |
g
|
0.000
|
0
|
|
0.000
|
| 14:0 |
g
|
0.001
|
0
|
|
0.001
|
| 16:0 |
g
|
0.046
|
0
|
|
0.056
|
| 18:0 |
g
|
0.004
|
0
|
|
0.005
|
| Fatty acids, total monounsaturated |
g
|
0.039
|
0
|
|
0.048
|
| 16:1 undifferentiated |
g
|
0.001
|
0
|
|
0.001
|
| 18:1 undifferentiated |
g
|
0.037
|
0
|
|
0.045
|
| 20:1 |
g
|
0.000
|
0
|
|
0.000
|
| 22:1 undifferentiated |
g
|
0.000
|
0
|
|
0.000
|
| Fatty acids, total polyunsaturated |
g
|
0.099
|
0
|
|
0.121
|
| 18:2 undifferentiated |
g
|
0.099
|
0
|
|
0.121
|
| 18:3 undifferentiated |
g
|
0.000
|
0
|
|
0.000
|
| 18:4 |
g
|
0.000
|
0
|
|
0.000
|
| 20:4 undifferentiated |
g
|
0.000
|
0
|
|
0.000
|
| 20:5 n-3 |
g
|
0.000
|
0
|
|
0.000
|
| 22:5 n-3 |
g
|
0.000
|
0
|
|
0.000
|
| 22:6 n-3 |
g
|
0.000
|
0
|
|
0.000
|
| Cholesterol |
mg
|
0
|
0
|
|
0.000
|
| Other | |||||
| Alcohol, ethyl |
g
|
0.0
|
0
|
|
0.000
|
| Caffeine |
mg
|
0
|
0
|
|
0.000
|
| Theobromine |
mg
|
0
|
0
|
|
0.000
|
| Carotene, beta |
mcg
|
61
|
1
|
|
74.420
|
| Carotene, alpha |
mcg
|
0
|
1
|
|
0.000
|
| Cryptoxanthin, beta |
mcg
|
0
|
1
|
|
0.000
|
| Lycopene |
mcg
|
0
|
1
|
|
0.000
|
| Lutein + zeaxanthin |
mcg
|
170
|
1
|
|
207.400
|
USDA National Nutrient Database for Standard Reference, Release 16 (July 2003)
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