Dark green rhubarb leaves are inedible, but bright pink, red, or green stems are used in various dishes around the world.
It contains vitamin K, B vitamins, calcium, magnesium, and phytonutrients, which may contribute to bone strengthening, improved digestion, and reduced inflammation.
Due to its low energy value and rich composition, rhubarb can contribute to improved digestion and has a mild laxative effect.
It can also be beneficial for maintaining heart and vascular health due to the presence of dietary fiber and antioxidants.
Nutritional Value
In terms of macronutrients, rhubarb contains around 21 kcal per 100 grams, with a predominance of carbohydrates (about 4.54 g), minimal protein content (0.9 g), and virtually no fat.
Rhubarb has a low glycemic index, which helps stabilize blood sugar levels.
