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Here's to Your Health - Rhubarb

Updated on December 13, 2009


Here’s to Your Health - Rhubarb


Did you know that rhubarb is a vegetable?  Most people think of it as a fruit, when in actuality, it is a vegetable.  For centuries, rhubarb has been used in traditional Chinese medicine.  Did you know that rhubarb can be put on cuts and scrapes as it has an antibacterial property?  Let’s take a closer look to see just what is so healthy about rhubarb.  Also included are a few little known facts about this nutritious vegetable.

It must be stressed that the leaves of the rhubarb are never to be eaten as they are poisonous.  Eat only the stalk of the rhubarb. 

Rhubarb has many nutrients.  It contains vitamins A, B6, C, E and K, as well as riboflavin, niacin, folate, pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, selenium and the much praised antioxidants.

Numerous health benefits are found in rhubarb.  It was originally used only for medicinal purposes.  Only .2 mg of total fat is found in 100 grams of rhubarb.  It is rich in dietary fiber and is often used to help indigestion problems.  It may reduce the risk of certain types of cancers.  It also has properties that can lower blood pressure.

Studies have shown that rhubarb may be beneficial to circulation and in the reduction of cholesterol levels.  It may also have anti-inflammatory and anti-allergen effects.  It is sometimes used as a laxative. 

Did you know that burnt pots and pans can be cleaned using rhubarb?  Rub rhubarb over the burnt area of the pot.  You will find that it not only cleans the pot, but adds a lustrous shine. 

 Rhubarb festivals are held in England, Australia, Canada and the United States.  This versatile vegetable can be found in many recipes from cakes, jams and muffins to pies, sauces, wines and soups.  Who knew that rhubarb had so many positive traits?    



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