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Rhubarb -


Types of Rhubarb


Rhubarb Nutritional Value

Vegetables " Rhubarb "
Nutritional value per 100 g
Rhubarb, frozen, cooked, with sugar

Weight of Vegetable - 1 cup = 245 g
Nutrient ( Proximate's )
Unit
Value
Daily Value %
Energy
kcal
116 5.8%
Protein
g
0.39 0.7%
Total lipid (fat)
g
0.05 00.6%
Carbohydrate, by difference
g
31.20 11.3%
Fiber, total dietary
g
2.0 7.1%
Sugars, total
g
28.70
Minerals
Calcium, Ca
mg
145 11.1%
Iron, Fe
mg
0.21 1.1%
Magnesium, Mg
mg
12 2.8%
Phosphorus, P
mg
8 0.6%
Potassium, K
mg
96 2%
Sodium, Na
mg
1 00.4%
Zinc, Zn
mg
0.08 0.7%
Copper, Cu
mg
0.027 3%
Manganese, Mn
mg
0.073 3.1%
Selenium, Se
mcg
0.9 1.6%
Vitamins
Vitamin C, total ascorbic acid
mg
3.3 3.6%
Thiamin (B-1)
mg
0.018 1.5%
Riboflavin (B-2)
mg
0.023 1.7%
Niacin (B-3)
mg
0.200 1.2%
Pantothenic acid (B-5)
mg
0.050 1%
Vitamin B-6
mg
0.020 1.1%
Folate, total (B-9)
mcg
5 1.2%
Vitamin B-12
mcg
0.00
Vitamin A, RAE 
mcg
4 0.4%
Vitamin E (alpha-tocopherol)
mg
0.19
Vitamin D (D2 + D3)
mcg
0
Vitamin K (phylloquinone)
mcg
21.1 17.7%
Lipids
Saturated Fatty Acids
g
0.014
00.7%
Monounsaturated Fatty Acids
g
0.010
Polyunsaturated Fatty Acids
g
0.025
Trans Fatty Acids
g
0.000
Carotenoids
Beta-Carotene
mcg
44
Alpha-Carotene
mcg
Beta-Cryptoxanthin
mcg
Lutein + zeaxanthin
mcg
123
Rhubarb

Reference Values are based on a 2,000 Calorie Intake, for Adults and Children 4 or More Years of Age. Your daily values may be higher or lower depending on your calorie needs.
Percentages are roughly approximated using (RDA) Recommended Dietary Allowances for adults. Source: USDA United States Department of Agriculture
Reference Values for Nutrition - FDA U.S. Food and Drug Administration

Rhubarb Nutritional Value



Rhubarb Health Benefits

Rhubarb
Rhubarb

References


Nutrient Database - USDA (United States Department of Agriculture)
Reference Values for Nutrition - FDA U.S. Food and Drug Administration

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