Rhubarb kind of looks like red celery, but has large leaves and is often considered a fruit! The stem of the plant is usually cooked, which can be eaten raw as well.
One serving of rhubarb meets 45% of your daily vitamin K needs – the nutrient supports bone health. The vitamin C in rhubarb wards off infections, and the vitamin A and lutein in the fruit boost vision health. There are other ways it can be quite good for you and your family. We will get there now.
What are the benefits of Rhubarb?
Rhubarb can relieve constipation! Being a natural laxative, rhubarb can be used to treat constipation. Studies show that rhubarb possesses antidiarrheal effects, thanks to its tannin content. It also contains sennosides, compounds that act as stimulative laxatives. Rhubarb also contains high amounts of dietary fibre that can boost digestive health.
Rhubarb can help to strengthen the bones! We already saw that rhubarb packs a good dose of vitamin K, which plays a role in bone metabolism and helps prevent osteoporosis. Vitamin K is also important for bone formation. One study talks about how vitamin K can reduce fracture risk. Rhubarb is also a decent source of calcium, another mineral crucial for bone health.
Rhubarb can boost your brain health! The vitamin K in rhubarb limits neuronal damage to the brain – and this can happen to the point of preventing Alzheimer’s. As per a study, rhubarb can help in the treatment of inflammation in the brain. This makes it a preventative measure against Alzheimer’s, stroke, and ALS (amyotrophic lateral sclerosis).
Rhubarb can aid weight loss! it was found to reduce bad cholesterol, and since it is a low-calorie food choice, it sure can be a great addition to a weight loss diet. It also contains catechins, the same compounds in green tea that give it its beneficial properties. Catechins are known to boost metabolism, and this also helps burn body fat and aid weight loss. Rhubarb is also a good source of fibre, another nutrient important for weight loss. Because of its laxative properties, rhubarb is a prominent ingredient in certain weight loss formations.
Rhubarb can help to combat cancer! Animal studies have shown that physcion, a concentrated chemical in rhubarb that gives its stems their colour, can kill 50% of cancer cells in a matter of 48 hours. Much more research is needed on this though before we come to a conclusion. The cancer-fighting properties of rhubarb are particularly enhanced when it is baked – baking it for 20 minutes has shown to dramatically increase its anti-cancerous properties.
Rhubarb could help diabetes treatment! Some research has shown that compounds found in the stems of rhubarb can help improve blood sugar levels and even lower cholesterol. The active compound, called rhaponticin, was found to be beneficial to diabetics.
Other studies talk about the active compounds in rhubarb that protect the arteries from damage, which might otherwise lead to cardiovascular disease. Some sources say that rhubarb can also lower blood pressure.
Rhubarb may help to improve vision! There is less information on this. However, rhubarb contains lutein and vitamin C, both of which work well for vision.
Rhubarb can aid the health of your kidneys! One study shows how rhubarb supplementation can improve the therapeutic effects in the treatment of stage 3 and stage 4 chronic kidney disease. But since rhubarb contains some oxalic acid, it can cause or aggravate kidney stones. Hence, please consult your doctor before you consume it.
Rhubarb can help to alleviate PMS symptoms! Studies show that rhubarb can relieve hot flashes, and this is especially true in the cause of perimenopause. Rhubarb also contains phytoestrogens, and some research says such foods can help relieve symptoms of menopause.
Rhubarb is a storehouse of vitamin A and may delay aging go the skin! This natural antioxidant helps in neutralizing free radicals and delays the symptoms of aging, like wrinkles and fine lines. Thus, rhubarb keeps your skin youthful and glowing by preventing the cell damage by free radicals. Rhubarb is a natural antibacterial and antifungal agent and helps protect your skin from various infections. Raw rhubarb, in the form of a paste, had been advocated by alternative medicine practitioners as a topical application for various skin infections. You can make a paste of rhubarb stems and apply to your face. Leave it on for 15 minutes and wash off with cold water. Repeat every morning.
Why does rhubarb taste so sour? its not just sour – but excruciatingly sour. In fact, it is the most sour-tasting vegetable out there. And this is because of the high amounts of malic acid and oxalic acid in it. Malic acid is commonly found in most fruits and vegetables, and it imparts the sour taste to most of these foods.
Quite interestingly, growing rhubarb in darkness was found to make it less sour.
Have you ever heard anyone say that rhubarb could be poisonous?
The leaves are but not the stalks that we would normally eat. The leaves are very rich in oxalic acid (more than the stems), and this makes them toxic. Other compounds in rhubarb leaves, called anthraquinone glycosides, can also make the leaves toxic.
Symptoms of toxicity include a burning sensation in the mouth and throat, eye pain, difficulty in breathing, diarrhea, weakness, and even vomiting. Death can occur, although it is quite rare as one needs to consume too many rhubarb leaves for that.
So, how do you eat rhubarb?
Simple. Just focus on the stalks. You can eat the stalks raw. Just dip them in some sugar or honey. You can also juice it. Or even make rhubarb tea – by steeping the stalks in hot water for 20 minutes and then draining the liquid.
Talking about dosage, 20 to 50 milligrams of rhubarb per 1 kg of body weight is considered safe.
All good. But like everything else, rhubarb has its share of side effects that you must know.
What side effects can we get from eating Rhubarb?
Even though rhubarb stalks contain very less oxalic acid, they still can be harmful for children under 4 years of age.
Rhubarb can be unsafe if used in quantities more than those found in foods.
Excess of rhubarb can aggravate these conditions.
Due to the presence of oxalic acid, rhubarb might aggravate kidney stones.
Rhubarb can make the problem worse in people who have liver issues.
Don’t worry about the leaves, just focus on the stalks, and you are good to go. Rhubarb is one of those veggies you don't want to miss out on.