rhubarb(yellowing rhubarb) is a perennial plant belonging to the buckwheat family. The plant has long, fleshy stems in bright pink and red and large, dark green leaves. Rhubarb stalks are edible and have a tangy, sour taste that goes well with sweet foods like fruit pies. The leaves of the plant are toxic to humans and cannot be eaten.
Traditional Chinese Medicine (TCM) practitioners have been using rhubarb medicinally for approximately 5,000 years. The unique vegetable contains vitamin K, fiber and antioxidants that support bone, digestive and heart health. However, taking rhubarb supplements long-term can be harmful.
Up to 20% of the U.S. population suffers from chronic constipation, and rhubarb may help. Vegetable stems are a good source of fiber, an important nutrient in preventing and managing constipation. Fiber attracts water and adds bulk to stool, making it faster and easier to pass through your system. Be sure to drink plenty of water, as fiber works better when you have more liquid to absorb.
In Oriental medicine, rhubarb has been used to treat constipation for thousands of years. Modern research has shown that rhubarb contains large amounts of anthraquinone Chemical composition. This compound has a laxative effect and stimulates the intestines to push out stool. Because rhubarb is rich in these compounds, it may be particularly helpful for constipation.
One small study found that among seriously ill people, consuming rhubarb powder effectively promoted bowel movements within an average of two days.
Rhubarb is a great source of antioxidants that help counteract free radicals and prevent oxidative stress. The body produces free radicals as a natural response to a variety of factors, including exercise, smoking, sunlight exposure, and pollution.
Without enough antioxidants, free radicals can build up and cause oxidative stress. This state of oxidative stress has been linked to chronic diseases such as cancer, cardiovascular disease, diabetes, depression, Alzheimer's disease, and more.
One study analyzed 29 varieties of rhubarb and found that all were rich in antioxidants, especially phenolic compounds. Seven varieties contain more antioxidants than kale. Rhubarb is particularly rich in one type of phenolic compound: rhubarb. anthocyaninIt gives the rhubarb stems their red color.
These antioxidants help reduce inflammation and neutralize free radicals, helping prevent and manage conditions such as diabetes, cancer, cardiovascular disease, and neurological disease.
The most abundant vitamin in rhubarb is vitamin K. This nutrient adds structure to bones and helps regulate bone growth. Studies have shown that low dietary intake of vitamin K is associated with a higher risk of fractures and lower bone mineral density. In support of this, another study found that supplementing with vitamin K when dietary intake was low helped prevent fractures.
Consuming enough vitamin K from foods such as rhubarb, natto, dark leafy greens, soybean oil, peas, and pomegranate juice can help your body reap these benefits without adding supplements.
As mentioned above, rhubarb is a good source of fiber, vitamin K, and antioxidants. It also provides other beneficial vitamins and minerals, such as vitamin C and manganese.
One cup of chopped rhubarb contains:
- calorie: 25
- province: 0.2 grams (g)
- salt: 5 milligrams (mg)
- carbohydrate: 5.5g
- fiber: 2.2 g or 8% of your daily value (DV)
- Added Sugar: 0g
- protein: 1.1g
- Vitamin K: 36 micrograms (mcg) or 29% of the DV
- Vitamin C: 9.7 mg or 11% of DV
- manganese: 0.24 mg or 10% of the DV
Vitamin C is essential for tissue growth and repair in the body. It helps with collagen production. It is also an antioxidant, so it is good for disease prevention.
Manganese is a mineral that helps the body break down starch for energy. The body also uses this mineral for bone formation, prevention of cell damage, immune health, and reproduction. Manganese also works with vitamin K to support blood clotting.
Vitamin K is important for blood clotting and bone health. However, people taking anticoagulants such as warfarin should be cautious about consuming rhubarb because vitamin K may interact with these types of medications.
One cup of rhubarb provides about 8% of the daily value for calcium and potassium, as well as small amounts of vitamin A, vitamin E, folate, thiamine, riboflavin, and niacin.
Rhubarb extract is available as a supplement because it has a variety of medicinal uses, including the treatment of chronic kidney failure, diabetic nephropathy, and constipation.
However, experts do not recommend long-term use of rhubarb supplements because excessive consumption of rhubarb can be toxic to the gastrointestinal tract, kidneys, and liver. Certain compounds in rhubarb have a laxative effect, so concentrated rhubarb can cause severe diarrhea.
For safety reasons, it is generally best to consume rhubarb as a food rather than a supplement.
Rhubarb stems are generally safe, but the leaves contain toxins that make them unsafe for human consumption. Some symptoms of rhubarb leaf poisoning include:
- Difficulty breathing
- Burns in the mouth and throat
- diarrhea
- frog
- nausea and vomiting
- kidney stones
- red colored urine
- seizure
- colic
If you ingest rhubarb leaves, get medical help right away.
Rhubarb is also a source of oxalates, which can contribute to the formation of calcium oxalate kidney stones, the most common type of kidney stone. To prevent these stones, eat foods high in oxalate with foods high in calcium, such as yogurt, leafy greens, and seeds, and limit your sodium intake.
Rhubarb allergy is uncommon but possible. Get medical help right away if you experience allergy symptoms, such as a swollen tongue, wheezing, or hives.
If you're new to rhubarb, it may be difficult to handle, but it's a delicious and unique vegetable that can be used in a variety of ways. Here are some ideas for adding rhubarb to your diet:
- How to Make Strawberry Rhubarb Pie
- Soak raw rhubarb stems (without leaves) in honey to relieve bitterness.
- Top yogurt with chopped rhubarb
- Add Rhubarb to Smoothies
- Use rhubarb to make chutneys, jellies, and sauces
- Roasted rhubarb and served with ice cream or frozen yogurt
Rhubarb is a tart vegetable consisting of fleshy, pink-red stems. The leaves of the rhubarb plant are toxic to humans, so it is important to eat only the stems. Rhubarb is a good source of vitamin K, fiber, and antioxidants that support overall health and help prevent chronic disease.
Supplemental forms of rhubarb are available, but long-term use may have harmful effects. For this reason, it is best to consume this versatile vegetable with food.