Fruits

Rhubarb Nutrition Facts

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

Sodium0 mg

Total Sugars0.6351 g

Source: USDA FoodData Central, record 167758

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

Interesting fact

The Acid That Binds Calcium

Rhubarb is one of the foods NIH lists as high in oxalic acid. Oxalic acid forms indigestible salts with calcium, so calcium in a high-oxalate food is less available to the body than the number on a table suggests.

Source: NIH Office of Dietary Supplements

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.

100 g

P 0.5gC 8.1gF 0.2g

Put the numbers to work

Nutrition calculators

View all

Fiber Intake Caffeine Water Intake & Hydration Keto Macro Macro Protein Intake Reverse Dieting Calorie Surplus