Showing Food Garden rhubarb

General Information

Name

Garden rhubarb

Scientific Name

Rheum rhabarbarum

Description

Garden rhubarb, Rheum rhabarbarum, is a plant-based food native to Asia, specifically China, where it has been cultivated for over 3,000 years. It is widely consumed in the United States, Canada, and the United Kingdom. The edible stalks are often used in pies, crumbles, and other desserts, and can be consumed raw or cooked with sugar. Rhubarb has a strong, tart taste and a crunchy texture similar to celery. It is rich in water content (about 94%) and contains negligible fat, making it a low-calorie food. Rhubarb is a good source of vitamins and minerals, including potassium, calcium, and vitamin K, which provide several health benefits, including reducing inflammation and improving cardiovascular health (PMID: 36839307, PMID: 37421780). The most notable chemical compound in rhubarb is anthraquinone, a compound with medicinal properties. Rhubarb has been used in traditional medicine for its laxative and anti-inflammatory properties. A peculiar mode of preparation is that the leaves of the rhubarb plant are toxic and should not be consumed, only the stalks are edible.

Primary ID

FOOD00154

Picture