100 G Rhubarb Drained Solids (Cooked or Canned) contains 116 calories. Rhubarb is a versatile vegetable that can be added to a variety of dishes, both sweet and savory. If you're looking for a healthy and flavorful addition to your meals, rhubarb is a great option.
Besides being low in calories, rhubarb is also high in fiber, vitamin C, and potassium. Fiber is essential for maintaining digestive health, while vitamin C and potassium are important for maintaining healthy blood pressure levels.
In this article, we'll explore the nutritional benefits, preparation and cooking tips, and various recipes using rhubarb. Read on to discover how to incorporate this vegetable into your diet and reap its many health benefits.
Caloric content
As mentioned earlier, 100 G Rhubarb Drained Solids (Cooked or Canned) contains 116 calories. This makes it a low-calorie option for adding flavor and nutrition to your dishes. It's important to note that the caloric content may vary depending on the preparation method, so be sure to check the label or calculate the calories yourself if you're watching your intake.
In addition to being low in calories, rhubarb is also a good source of fiber. One cup of cooked rhubarb contains 2.2 grams of fiber, which is around 9% of the recommended daily intake. Rhubarb also contains some protein and very small amounts of fat. However, it's not a significant source of either macronutrient.
Vitamin and mineral content
One cup of cooked rhubarb provides around 26% of the recommended daily intake of vitamin C. This vitamin is important for maintaining a strong immune system, supporting healthy skin, and aiding in iron absorption. Additionally, rhubarb is a good source of potassium, with one cup providing around 10% of the recommended daily intake. Potassium is important for maintaining healthy blood pressure levels and promoting healthy kidney function.
Health benefits
Due to its high fiber content, rhubarb can aid in maintaining digestive health and preventing constipation. Additionally, the vitamin C in rhubarb can boost the immune system and promote healthy skin, while the potassium can help lower blood pressure levels and reduce the risk of stroke. Rhubarb also contains antioxidants, which can help protect cells from damage and reduce the risk of chronic diseases such as cancer and heart disease.
Cooking and preparation tips
Rhubarb can be baked, roasted, stewed, or added to sauces and jams. When preparing rhubarb, it's important to remove the leaves, as they contain oxalic acid which can be toxic if consumed in large quantities. Rhubarb also pairs well with other fruits, such as strawberries and apples, for a sweet flavor. For a savory dish, try adding rhubarb to a stir-fry or pairing it with chicken or pork.
Storage suggestions
Fresh rhubarb can be stored in the refrigerator for up to one week. To freeze rhubarb, first cut it into small pieces and blanch in boiling water for 1-2 minutes, then cool it in ice water before draining and storing in an airtight container. Canned rhubarb can be stored in a cool, dry place for up to one year. Be sure to check the label for any preservatives or added sugars.
Rhubarb in recipes
Looking for a way to incorporate rhubarb into your meals? Try making rhubarb compote to add to toast or yogurt, or use it as a topping for pancakes or waffles. For a savory dish, try making a rhubarb chutney to serve with grilled chicken or pork, or add it to a stir-fry with vegetables and noodles. Rhubarb can also be used in baking, such as in muffins, pies, and crisps.
Rhubarb is not a common allergen, but it can cause an allergic reaction in some individuals. Symptoms may include itching, hives, and difficulty breathing. If you experience any of these symptoms after consuming rhubarb, seek medical attention immediately.
Varieties of rhubarb
There are several varieties of rhubarb, including Victoria, Timperley Early, and Glaskin's Perpetual. The color of the stalks can range from green to dark red, and the flavor can vary from tart to mild. When choosing rhubarb, look for stalks that are firm and crisp, with a bright color. Avoid stalks that are wilted or have brown spots.
Rhubarb season
Rhubarb is typically in season from April to June, although this may vary depending on your location. Look for fresh rhubarb at your local farmers' market or grocery store during this time. Canned or frozen rhubarb is available year-round if you're unable to find fresh.
Rhubarb is a versatile and healthy vegetable that can be added to a variety of dishes for flavor and nutrition.
5 Frequently Asked Questions About 100 G of Drained Solids Rhubarb
1. How many calories are in 100 g of drained solids rhubarb?
100 g of drained solids rhubarb contains 116 calories.
2. Is cooked or canned rhubarb better for you?
Both cooked and canned rhubarb are nutritious choices. However, canned rhubarb may contain added sugars, so it's important to check the label before purchasing.
3. What are the health benefits of rhubarb?
Rhubarb is high in vitamin K, which helps with blood clotting and bone health. It also contains fiber and antioxidants. Additionally, some studies have suggested that rhubarb may have anti-inflammatory properties.
4. Can rhubarb be eaten raw?
Rhubarb should not be eaten raw as it contains oxalic acid, which can be harmful in large quantities. Cooking rhubarb breaks down the oxalic acid and makes it safe to eat.
5. How can I prepare rhubarb?
Rhubarb can be prepared in a variety of ways, including baked into pies, tarts, or crumbles, or stewed and served over ice cream or yogurt. It can also be used to make jams, chutneys, and sauces.