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Rhubarb Nutrition Facts

Rhubarb

Rhubarb is a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. It provides potassium.

Calories21
Protein0.9 g
Carbs4.5 g
Fat0.2 g
ProteinCarbsFat

Nutrition for 100 g

Calories21 kcal
Protein0.9 g
Total Fat0.2 g
Carbohydrates4.5 g
Fiber1.4 g
Total Sugars0.6351 g
Sodium0 mg
Nutrients

Full nutrient profile

Proximates
Water94.58 g
Ash0.5 g
Carbohydrates
Fiber, total dietary1.428 g
Sugars, Total0.6351 g
Sucrose0 g
Glucose0.3263 g
Fructose0.3088 g
Lactose0 g
Maltose0 g
Minerals
Calcium, Ca32.93 mg
Iron, Fe0 mg
Magnesium, Mg12.7 mg
Phosphorus, P24.93 mg
Potassium, K265.3 mg
Sodium, Na0 mg
Zinc, Zn0.1767 mg
Copper, Cu0.02733 mg
Manganese, Mn0.102 mg
Vitamins and other components
Vitamin C, total ascorbic acid6.931 mg
Thiamin0.02463 mg
Riboflavin0.1425 mg
Niacin0.2256 mg
Vitamin B-60.04488 mg
Practical guidance

How to choose and store Rhubarb

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

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