Rhubarb: Sour Vegetable With Superpower Or Toxic?

Rhubarb cuts a fine figure in compote, cake or lemonade. The vegetables taste sour and slightly fruity and are often mistakenly assigned to fruit. Rhubarb also contains important nutrients such as magnesium, iron and potassium, as well as vitamins C and K. However, the stick vegetable can also be poisonous, you can find out more about this here.

The flavor of rhubarb can be recognized by the color of the stalk. Green-fleshed rhubarb is very acidic and tart, while red rhubarb tastes milder and contains a light raspberry flavor.

Caution poisonous: Rhubarb should be harvested before June 24th

The older the rhubarb, the higher the oxalic acid content. Therefore, rhubarb is usually only harvested in the period from April to St. John’s Day, on June 24th. Small amounts of oxalic acid are present in every fruit and vegetable, and in addition to rhubarb, it is also increasingly found in spinach and chard. In very high concentrations, oxalic acid can damage the kidneys.

People with rheumatism, arthritis or  gout  should significantly reduce or avoid the consumption of rhubarb. Rhubarb is generally not recommended for pregnant women and small children.

The vegetables should also not be associated with metals such as aluminum foil, aluminum or zinc pots, as the chemical combinations with oxalic acid can also be toxic.

The harmful effects of oxalic acid can be neutralized by calcium. It is therefore advisable   to combine the rhubarb with milk and dairy products.

5 reasons why rhubarb is the TOP vegetable in spring

  1. Rhubarb supports the immune system:  The rhubarb stalks have a high proportion of  vitamin C. The vitamin supports the body in detoxification and can prevent infections caused by bacteria and viruses. Rhubarb can also help the oral mucosa to heal faster in the case of inflammation of the gums or cold sores, for example.
  2. Rhubarb cleanses the intestines and promotes digestion:  The rhubarb stalks contain anthranoids, which promote intestinal movement and stimulate digestion. The  fiber  in vegetables can also support the stomach and intestines and cleanse the intestines.
  3. Healthy weight loss aid:  With only 32 kilocalories per 100 grams, rhubarb is the perfect support for  diets  and cures. Thanks to the large proportion of swelling and fiber, the stalk vegetables still fill you up.
  4. Keeps your nerves strong:  In addition to vitamin C, rhubarb also contains many important B vitamins (B1, B2, B3, B5 and B6). These can help to better process stress and reduce upset moods.
  5. Rhubarb for diabetics:  Due to its low amount of sugar and carbohydrates, rhubarb is particularly suitable for diabetics.

Thanks to its  nutrients , the stick vegetables can  protect the brain, promote blood formation and lower blood pressure.

Tip:  After buying the rhubarb, wrap it in a damp paper towel and store it in the vegetable compartment of the fridge. This keeps it fresh and crisp for longer. Vegetables can be frozen raw or processed.


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