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Rhubarb is a hardy perennial in the buckwheat family (Polygonaceae). There are many species of plants called rhubarb (and not all are botanically related to the edible type). The edible garden rhubarb, Rheum rhabarbarum, is also sometimes referred to as R. xhybridum or R. xcultorum, and the name R.
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Amount Per 1 cup, diced (122 g) | |
Calories 26 | |
% Daily Value* | |
Total Fat 0.2 g | 0% |
Saturated fat 0.1 g | 0% |
Cholesterol 0 mg | 0% |
Sodium 5 mg | 0% |
Potassium 351 mg | 10% |
Total Carbohydrate 6 g | 2% |
Dietary fiber 2.2 g | 8% |
Sugar 1.3 g | |
Protein 1.1 g | 2% |
Caffeine 0 mg | |
Vitamin C | 16% |
Calcium | 10% |
Iron | 1% |
Vitamin D | 0% |
Vitamin B6 | 0% |
Cobalamin | 0% |
Magnesium | 3% |
Aug 7, 2015 · A leafy vegetable plant with edible stalks of the genus Rheum. The leaves and roots contain toxic levels of oxalic acid but the stalks are ...
Note: Only the stalks of the rhubarb plant can be safely eaten. Rhubarb leaves (cooked or raw) contain toxins that are poisonous.
Aug 31, 2021 · Rhubarb (Rheum rhabarbarum L.) is a cool season, hardy, perennial vegetable, grown for leafstalks that have a unique tangy taste used for ...