Looking for a low-calorie snack option? 1 cup of diced rhubarb (frozen, uncooked) contains just 29 calories! But what exactly is rhubarb?
Rhubarb is a vegetable (although it's often used in sweet dessert recipes) that grows in cool climates. The stalks are the edible part of the plant, while the leaves are toxic if consumed. Rhubarb is low in calories but high in vitamins and minerals.
In this article, we'll explore the nutritional value of rhubarb, how to cook it, and some delicious recipe ideas.
What is Rhubarb?
Rhubarb is a vegetable that is typically used in sweet recipes. It grows in cool climates and is harvested for its stalks, which are tart and often paired with sweet ingredients to balance out the flavor. Rhubarb is low in calories but high in vitamins and minerals. One cup of diced rhubarb (frozen, uncooked) contains approximately 29 calories, 1 gram of protein, 6 grams of carbohydrates, and 2 grams of fiber. Rhubarb is also a good source of vitamin C, vitamin K, calcium, and potassium.
Calories in 1 Cup Diced Rhubarb
One cup of diced rhubarb (frozen, uncooked) contains approximately 29 calories, making it a low-calorie snack option.
Macronutrients in Rhubarb
In addition to being low in calories, rhubarb is also low in fat and protein. One cup of diced rhubarb (frozen, uncooked) contains approximately 6 grams of carbohydrates and 2 grams of fiber, making it a good source of dietary fiber.
Micronutrients in Rhubarb
Rhubarb is a good source of several key vitamins and minerals, including vitamin C, vitamin K, calcium, and potassium. These nutrients are important for maintaining a healthy diet and supporting various bodily functions.
Benefits of Rhubarb
In addition to being low in calories and high in vitamins and minerals, rhubarb may offer several health benefits. Rhubarb contains antioxidants, which can help prevent cellular damage and reduce the risk of chronic diseases. It may also help promote healthy digestion due to its high fiber content.
How to Cook Rhubarb
Rhubarb can be cooked in a variety of ways, including baking, stewing, or grilling. Before cooking, be sure to wash and trim the stalks. Rhubarb pairs well with sugar, honey, or other sweeteners to balance out its tart flavor.
Rhubarb Recipes
Looking for some inspiration on how to use rhubarb in your cooking? Try making a rhubarb pie, rhubarb crisp, or rhubarb compote. Rhubarb can also be used in savory dishes, such as a rhubarb chutney to pair with pork or chicken.
Rhubarb Varieties
There are several different varieties of rhubarb, including red, green, and pink stalks. While all varieties offer similar nutritional value, the color of the stalks can affect the flavor and texture of the finished dish.
Storage Tips for Rhubarb
To keep rhubarb fresh, store it in the refrigerator in a plastic bag or wrap it in plastic wrap. Rhubarb can also be frozen for up to 6 months for later use.
Tips for Buying Rhubarb
When buying rhubarb, look for stalks that are firm and free of blemishes. The color of the stalks can vary depending on the variety, but they should be vibrant and not dull or discolored. Avoid buying rhubarb that is limp or has soft spots.
Rhubarb is a versatile vegetable that can be used in both sweet and savory dishes.
5 FAQs About 1 Cup Diced Rhubarb (Frozen, Uncooked)
Q: How many calories are in one cup of diced rhubarb?
A: One cup of diced rhubarb (frozen and uncooked) contains 29 calories.
Q: Can I eat rhubarb raw?
A: Yes, rhubarb can be eaten raw, but it is quite sour in taste. It is commonly cooked with sugar to balance its tartness.
Q: Is rhubarb a fruit or a vegetable?
A: Rhubarb is often referred to as a fruit, but it is actually a vegetable. It is classified as a vegetable because it is a stem that grows from the ground and does not produce seeds.
Q: Is rhubarb high in vitamins and minerals?
A: Rhubarb is a good source of vitamins C and K, and contains several other beneficial nutrients, such as potassium, calcium, and fiber.
Q: Can rhubarb be toxic if not cooked properly?
A: Yes, the leaves and roots of the rhubarb plant contain high levels of oxalic acid, which can be toxic if ingested in large quantities. However, the stalks (which are what is typically eaten) contain much lower levels of oxalic acid and are safe to eat when cooked properly.