Most people know the plant with red, thick stems, often found in summer cottages and backyards. But few people know that the nutritional benefits of rhubarb are truly unique. This is a real pantry of all kinds of nutrients and vitamins.
Rhubarb grows in hot climates throughout the year, and in the cool Russian central lane, its growth begins in spring. Rhubarb is one of the earliest plants, so it comes in handy during the spring beriberi. The plant is also grown in heated greenhouses, and individual amateur agronomists grow it right at home in huge pots. Rhubarb is a perennial plant. It can grow in one place for 10-15 years.
Only young stems (petioles) of the plant are used for cooking. It is better to remove them in June-July, because later oxalic acid accumulates in them, the excess of which will significantly reduce the beneficial properties of rhubarb.
The taste of rhubarb is tart and slightly sweet with sourness, very reminiscent of the taste of green apples. Juicy red petioles are much sweeter and tastier than green, pale pink or red ones.
Rhubarb contains a huge amount of vitamins (including A, C, K, B vitamins), trace elements (potassium, calcium, manganese, etc.), as well as powerful antioxidants (for example, lycopene and zeaxanthin). In addition, rhubarb has a low calorie content, contains very little fat (mostly unsaturated), which allows it to be used as a dietary food product.
The useful properties of rhubarb are numerous, the list below hardly contains all of them, but it will allow you to find out the most basic ones.
First, rhubarb is good for bones and teeth. Due to its high calcium content, the plant helps to overcome calcium deficiency, which means keeping bones and teeth healthy and strong. Eating rhubarb regularly will help keep teeth from losing and bones from softening.
Secondly, rhubarb is good for vision. It is red rhubarb that has a high content of vitamin A. Also, rhubarb contains beta-carotene, lutein and zeaxanthin, which help to maintain visual acuity and help reduce the risk of age-related diseases. Therefore, avid computer scientists can be recommended to drink jelly or rhubarb smoothies.
Third, rhubarb benefits the immune system. It contains a huge amount of vitamin C, which plays an important role in maintaining the human immune system. Vitamin C is also important in collagen production. Therefore, rhubarb, among other things, helps to prevent premature aging.
Rhubarb is good for the heart as it is extremely low in fat and low in calories. A cup of sliced rhubarb contains just 1 gram of fat and 26 calories. The antioxidants in rhubarb (such as lycopene and anthocyanins) significantly reduce the risk of heart disease. At the same time, you should not rely only on proper nutrition in improving the health and overall tone of the body - these are one of the important elements. You should also not forget about sports, proper sleep and in every possible way to avoid stressful situations.
Thanks to its beneficial properties, rhubarb helps lower blood pressure. This is facilitated by the potassium contained in it, therefore, those suffering from hypertension are advised to include rhubarb in their menu.
Rhubarb has a beneficial effect on the intestines. It has a strong laxative effect, so its use can help cope with constipation. In addition, rhubarb improves appetite, helps maintain the health of the digestive system, and in some cases can even reduce abdominal pain. There is an opinion that rhubarb compote can help young children get rid of worms. Eating rhubarb also helps speed up your metabolism, which should be noted for those looking to lose weight.
Rhubarb is an inexpensive and versatile product. It can be used in the preparation of almost any dish - salads, muffins, pizzas, cookies, sauces, compotes and many others.
Despite the listed useful properties of rhubarb, it is still not recommended to use it in large quantities for pregnant women, as well as those suffering from rheumatism, diabetes mellitus, gastrointestinal bleeding, gout, hemorrhoids, urolithiasis, cholecystitis and peritonitis.
