Article: Vitamins and Minerals in Rhubarb (LIVESTRONG)

Article from Livestrong - http://www.livestrong.com/article/353061-vitamins-minerals-in-rhubarb/

Jan 9, 2011 | By Andrea Cespedes

Photo Credit rhubarb stems image by Maria Brzostowska from Fotolia.com

Although rhubarb's large green leaves are toxic, the stems of the plant offer multiple vitamins and minerals. The stems have a texture similar to celery but with an extremely tart taste. Available in red, pink or white varieties, rhubarb stems are typically boiled with sugar and used in pies or tarts.

CALCIUM

Rhubarb is a nondairy source of calcium, with one cooked cup offering 35 percent of the recommended dietary allowance, or RDA, based on a 2,000-calorie diet. Calcium promotes healthy bones and teeth.

VITAMIN K

One cup of cooked rhubarb provides 63 percent of the RDA for vitamin K. Vitamin K is intrinsic to blood clotting and helps facilitate absorption of other nutrients, including vitamin D.

VITAMINS A, C AND E

Rhubarb provides 4 percent of the RDA for vitamin A, 13 percent for vitamin C and 2 percent for vitamin E. Vitamin A supports healthy eyesight, while vitamins C and E act as antioxidants to scavenge disease-causing free radicals in the body. Vitamin C also helps with tissue development and repair.

B VITAMINS

Cooked rhubarb offers small amounts of several of the B vitamins, which help you metabolize and absorb nutrition from foods. In one cup you get 3 percent of the RDA for thiamine, riboflavin and folate, 2 percent for niacin and vitamin B6 and 1 percent for pantothenic acid.

IRON, POTASSIUM, MAGNESIUM AND PHOSPHORUS

One cup of cooked rhubarb provides 7 percent of the RDA for magnesium and potassium and 2 percent for phosphorus. Potassium keeps your mineral and fluid balance in check and phosphorus supports bone and teeth health. Magnesium facilitates enzyme production and helps you utilize other major nutrients, such as calcium, vitamin D and potassium.

TRACE MINERALS

Trace minerals are nutrients that your body needs in small amounts but that are essential to healthy function. Rhubarb provides 3 percent of the RDA for copper and selenium, 9 percent for manganese and 1 percent for zinc. It also has 3 percent of the RDA for iron, important to support the functioning of red blood cells.