2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Rhubarb / Rheum officinale / is a deciduous plant that has a straight stem up to 2 meters. Rhubarb, sometimes called equal, is in the same sorrel family - the Lapad family. It has large decorative leaves and huge fleshy stems, with red, white or pink flowers. Rhubarb is a plant that blooms from June to August.
Rhubarb is grown mainly in Western European countries, but in Bulgaria, unfortunately, its healing properties are better known than nutritional.
History of rhubarb
Rhubarb was brought from Central China to the gardens of England, where it was very quickly ennobled. He became so famous that even Moliere gave him the attention he deserved in his "Healing Love." The English ate a very monotonous diet in the 18th century, which is why many of them suffered from constipation. They found their medicine in the face of rhubarb.
Historians claim that the plant was known to the ancient Greeks, who called it "ra". They traded with him, and later this trade reached the Roman Empire. It probably took about a millennium for rhubarb to reach China, and from there, in 1777, rhubarb found its place in the royal court of England. As can be seen, for centuries it has been necessary for rhubarb to turn from a medicinal remedy into an exquisite ingredient in a number of exotic dishes in modern cuisine.
Composition of rhubarb
Rhubarb contains glycosodically bound and free anthraquinones - up to 7%, as well as a very small amount of reduced anthraquinones. Rheochrysin, chrysophanein, gluco-emodin, gluco-aloe-emodin and gluco-rein are also found in rhubarb - all of which are anthraquine glucosides. The usable part of rhubarb contains a large amount of minerals, pectin, starch and tannins. Rhubarb is very rich in B vitamins, vitamin C, carotene, calcium, sodium, iron and phosphorus.
100 g of frozen rhubarb contains 21 calories, 0.11 mg of fat, 1.8 g of fiber, 94 ml of water, 1.1. g sugars, 0.55 mg protein, 0 mg cholesterol.
Selection and storage of rhubarb
When choosing rhubarb, keep in mind that the criteria by which you are looking for it should not differ in any way from buying sorrel, dock and all other green leafy vegetables. Rhubarb leaves should be fresh and brittle. Withered leaves contain almost no nutrients, so it is best to avoid them.
If you want to dial yourself rhubarb, look for it in the high mountain meadows, where there is more moisture. In most cases, you will find it near trees. It is distinguished by leaves that exceed 40 cm and a nice green color. Be aware that the leaf stalks are not cut, but torn by a quick pull from the base. The plant is picked before it blooms.
Store rhubarb in a plastic bag in the fruit and vegetable compartment of the refrigerator. If you want to save it for the winter months, don't worry at all. Just cut it and put it in an envelope in the freezer. This is how a large part of its nutrients are stored.
Rhubarb in cooking
Rhubarb has a specific sour taste, which makes it ideal for juice and various invigorating drinks. However, it should be noted that in order to kill some of its taste, it must almost always be combined with sugar. The stalks of rhubarb are a little tough in their raw form, which is why they require stewing for about 10 minutes. Don't worry, because then they become extremely fragile.
It fits into a number of dishes from European cuisine, and in the recent past in the United States have prepared only desserts from it. Poles prefer to eat rhubarb with spinach and potatoes, use it to make jams and compotes. Combines very well with vanilla.
Rhubarb used in the preparation of some fruit wines. Don't hesitate to add rhubarb to your fresh salads, boldly combine it with yogurt and ginger. Experienced chefs say that the combination of strawberries and rhubarb is extremely tasty. Finely chopped rhubarb is used to flavor soups instead of citric acid and vinegar. Rhubarb can also be used to make a delicious pie filling. Rhubarb leaves are also used as a spice in the fish industry.
Benefits of rhubarb
Rhubarb is used to treat gastritis and improve digestion. It increases appetite and improves intestinal peristalsis, which leads to purification of the body. Rhubarb stimulates the secretion of gastric and bile juices, which speeds up metabolic processes. Rhubarb is a great tool in the fight against obesity. It achieves good results in inflammation and sand in the kidneys, as well as in anemia.
Strengthening the digestive muscles is done by taking 0.10 g of powdered roots of rhubarb.
The laxative effect of rhubarb is achieved by taking 0.50 g, and if you want to use rhubarb as a cleanser - consume up to 3 g. Rhubarb roots are included in many preparations with a laxative effect.
Harm from rhubarb
Rhubarb leaves have low toxicity and contain oxalic acid. However, in order for intoxication to occur, it is necessary for a person to swallow about 5 kg of leaves, which is practically impossible. Patients with gout and liver disease should not consume rhubarb.
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