Health Benefits:

Aids in digestion
Aids in red blood cell formation
Aids in weight loss
Fights free radicals
Improves bone and muscle health
May reduce risk of cancer
May reduce risk of heart disease
Promotes heart health
Relieves constipation


Serving size: 1 cup diced; Calories: 26; Fat: 0.2g; Cholesterol: 0mg; Sodium: 5mg; Carbs: 6g; Fiber:2g; Sugars: 1.3g; Protein: 1.1g; Potassium: 10% DV; Vitamin A: 2%DV; Vitamin C: 16%DV; Calcium: 10%DV; Iron: 1%DV

Did You Know?

  • Along with its role in protecting the brain from neural degeneration, high levels of vitamin K found in rhubarbs also stimulates bone growth and repair
  • Rhubarb has traditionally been used as a cure for constipation
  • Rhubarb is extremely low in fat and cholesterol, the vegetable poses no threat to cardiovascular health, and it can actually increase the levels of good cholesterol due to the presence of dietary fiber

Ways to Eat:

  • Raw
  • Fried
  • Baked

Farming Trivia:

  • Rhubarbs first appeared in the United Kingdom approximately 400 years ago
  • Rhubarb pie is a common dessert in various places around the world

Note: Always consult a physician for any specific health questions and concerns. Some of this information may be subject to change should there be any new findings from Federal Health Administration (FHA), Food & Drug Administration (FDA), American Medical Association (AMA), American Cancer Society (ACS), and / or other leading food, nutrition and medical advisors.