|
|
| back to USDA Nutrition Index |
 |
|
|
|
Rhubarb, raw (USDA#09307) |
| Serving Size 1 cup, diced |
|
|
|
| Water 93g |
|
| Calories 21 |
|
| Energy 88kj |
|
| Protein 0g |
|
| Total Fat 0g |
|
| Ash 0g |
|
| Total Carbohydrates 4g |
|
| Dietary Fiber 1g |
|
| Sugars 1g |
|
| Calcium, Ca 86mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 12mg |
|
| Phosphorus, P 14mg |
|
| Potassium 288mg |
|
| Sodium 4mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 2mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 1mcg |
|
| Vitamin C, total ascorbic acid 8mg |
|
| Thiamin 0mg |
|
| Riboflavin 2mg |
|
| Niacin 0mg |
|
| Pantothenic acid 8mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 7mcg |
|
| Folic acid 0mcg |
|
| Folate, food 7mcg |
|
| Folate, DFE 7mcg_DFE |
|
| Choline, total 6mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 102IU |
|
| Vitamin A, RAE 5mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 29mcg |
|
| Fatty acids, total saturated 5g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 4g |
|
| 18:0 4g |
|
| Fatty acids, total monounsaturated 0g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 3g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 9g |
|
| 18:2 undifferentiated 9g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 0mg |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 61mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 170mcg |
|
|
|
|
|
|
|
|
Rhubarb, raw usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| "Gastrique" is a fancy name for a simple but delicious reduction of fruit (rhubarb, in this case) and vinegar. It is terrific with any meat, especially game or roast pork. Wine vinegar is best, but use what you have. |
|
|
 |
|
|
|
| Springtime is rhubarb time so it’s the perfect time to make this delectable cake recipe, which is baked in a skillet and is loaded with tangy rhubarb. |
|
|
 |
|
|
|
| With its rich custard filling sandwiched between a scrumptious top and bottom buttery crust, this fantastic rhubarb dessert recipe is another great way to use that abundant spring rhubarb crop. |
|
|
 |
|
|
|
| A delicious pie using Spring's bounty of rhubarb. |
|
|
 |
|
|
|
| The combined flavors of sweet strawberries and tart rhubarb mixed into cake that is topped with fruit makes a pleasing dessert for any season. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Additional Rhubarb Information:All About Rhubarb | Rhubarb Preparation | Freezing Rhubarb
Stewed Rhubarb | Baked Baked | Rhubarb Jam
Rhubarb can be eaten raw but ... |
|
|
|
|
|
|
|
|
Additional Rhubarb Information:All About Rhubarb | Rhubarb Cooking | Freezing Rhubarb
Trim off leaf ends and roots using a sharp knife and discard. Be sure ... |
|
|
|
|
|
|
|
|
Click on the link below for information on
All About Rhubarb |
|
|
|
|
|
|
|
|
Additional Rhubarb Information:All About Rhubarb | Rhubarb Preparation | Rhubarb Cooking
Selecting a Container | Blanching Rhubarb | Freezing Methods
Rhubarb can be ... |
|
|
|
|
|
|
|
|
Additional Rhubarb Information:Rhubarb Preparation | Rhubarb Cooking | Freezing Rhubarb
Types | Tips
Rhubarb
A perennial plant that has celery like ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
|
|
|
|
|
|
|
| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
|
|
|
|
|
|
|
| An olive that is green in color and ready to be cured. |
|
|
|
|
|
|
|
| Milk that has not been pasteurized. It is thought to be healthier because it has all its natural nutrients but it is at more of a risk of becoming diseased. Dairy farms selling ... |
|
|
|
|
|
|
|
| A canning method where jars are filled with raw, unheated food. This method is acceptable for low-acid foods, but for acid foods it allows rapid loss of quality. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
