Catalog -> Vegetable dishes -> Vegetables
* The daily nutrient requirements provided by this calculator are intended for healthy adults only. If you have any medical conditions, are pregnant or breastfeeding, or under the age of 18, please consult a healthcare professional or a registered dietitian for personalized nutritional advice. Individual needs may vary, and it is important to consider your specific health circumstances when determining your dietary requirements.
Rhubarb is a vegetable known for its pink or red stalks and sour flavor. It is commonly used in pies, jams, and sauces, and can also be enjoyed in savory dishes. Rhubarb is low in calories and contains vitamin K, calcium, and fiber, making it a nutritious addition to your diet.
Rhubarb is a good source of fiber, vitamin K, calcium, potassium, and antioxidants. It may aid in digestion, promote bone health, and support heart health. However, it's important to note that rhubarb leaves contain oxalic acid and should not be consumed as it can be toxic.
Rhubarb leaves contain oxalic acid, which can be toxic if consumed in large amounts. However, the stalks of rhubarb are safe to eat and can be enjoyed as part of a balanced diet. As with any food, it's important to consume rhubarb in moderation to avoid potential adverse effects from excessive oxalic acid intake.
Moderation is key when consuming rhubarb. It is recommended to limit your intake to around 1-2 stalks per day. Eating too much rhubarb can lead to potential health issues due to its high content of oxalic acid.
While rhubarb is not a common allergen, some individuals may be sensitive to it. Allergic reactions to rhubarb are rare but can include symptoms such as hives, itchiness, swelling, or digestive discomfort. If you experience any adverse symptoms after consuming rhubarb, it's advisable to consult with a healthcare professional for proper evaluation and guidance.
The ratio of macro elements (protein, fat, carbs) in Rhubarb
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