2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Rhubarb - a vegetable with a resounding and classy name, a nutritionally inexhaustible source of minerals, vitamins, fiber and polyphenols, but at the same time little known and rarely used. It belongs to the Lapad family and consists of leaves, stem and roots.
The only edible parts of this plant are its stems, leaves and roots are not consumed. The leaves contain a slightly toxic oxalic acid, which is why taken in large quantities in rare cases lead to poisoning.
On the one hand, rhubarb is an excellent vegetable for very tasty meals, and on the other hand it has several health effects on the body.
In addition to the richness of vitamins B, C, E and K; minerals calcium, magnesium, manganese, iron, rhubarb has a wealth of polyphenols that have excellent preventive anti-cancer properties.
Rhubarb is rich in fiber, which helps digestion and creates a feeling of satiety, not least is a good helper for weight loss, helps with constipation or diarrhea.
Rhubarb is a powerful antioxidant, participates in the regulation of cholesterol, improves blood circulation, affects appetite, its consumption is essential for maintaining eye health, but also has anti-inflammatory and anti-allergic properties.
Rhubarb stems have a slightly sour taste, very similar to sour apples. With it you can prepare compotes, jams, delicious cakes and breads, cakes and muffins. It can be used to make soups, dishes with roasted meat and fish, juices and salads.
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