benefits of rhubarb juice

Sunday, October 27, 2013

benefits of rhubarb juice

Benefits of Rhubarb Juice

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benefits of rhubarb juice

BENEFITS:

High in vitamin C and potassium.

DRAWBACKS:

Usually prepared with substantial amounts of sugar or other sweeteners.

Contains oxalic acid, which inhibits calcium and iron absorption.

Leaves are high poisonous.

benefits of rhubarb juice

Rhubarb is generally regarded as a fruit, botanically it is a vegetable. rhubarb is available in frozen and canned forms, but most people prefer to cook the fresh stalks themselves. One cup of fresh diced rhubarb yields a mere 26 calories and provides 10 mg of vitamin C (16% of the adult Recommended Dietary Allowance RDA), as well as 350 mg of potassium. This same serving size also contains more than 100mg of calcium, however rhubarb is not considered a good source of these mineral, since it also contains oxalic acid, which not only blocks the absorption of this calcium but also that from any other dietary sources, because it has a high oxalic acid content, large amounts of rhubarb should be avoided by anyone with a tendency to develop oxalate containing kidney stones or bladder stones.

benefits of rhubarb juice

Only the rhubarb stalks are eaten the leaves are highly poisonous, because raw rhubarb stalks are stringy in texture and tart in flavor, most people will consume them only when cooked with large amounts of sugar or honey, thus in flatting the calorie count. One cup of cooked sweetened rhubarb yields 280 calories, to avoid extra calories, try cooking the stalks with sweet fruits, such as strawberries or apples. A favorite springtime pie filling, rhubarb can also be made into preserves, or it can be stewed to make compote or sauces to complement poultry, other meat dishes, and desserts. When cooked sweetened, rhubarb will turn brownish in color. Ti should not be prepared in aluminum or cast iron pots, which will interact with the acid in the vegetable and darken both the pot and the rhubarb.