-IBIS-1.5.0-
rx
food
rhubarb
nutrition
definition
rhubarb:
Ayurvedic:
Chinese:
» qualities:
» actions:
» uses:
naturopathic:
» qualities: alkaline-forming food
» actions:
» uses: increases flow of gastric juice, bile; increases peristalsis
» contraindications: rheumatism, arthritis, kidney stones
biochemical: high in oxalic acid, calcium, iron, potassium
» form: raw rhubarb (frozen)
» portion: 1 cup
» calories (kcal): 29
» weight (g): 137
» water (%): 93.4
» protein (g): 0.8
» fat (g): 0.2
» carbohydrates (g): 7
» unsaturated fatty acid (g) :
» saturated fatty acid (g):
» calories from fat (%): 6.2
» cholesterol (mg): 0
» dietary fiber (g):
» vitamin A (RE): 15
» vitamin A (IU): 147
» vitamin B1 (mg): 0.04
» vitamin B2 (mg): 0.04
» vitamin B3 (mg): 0.3
» vitamin B6 (mg): 0.03
» vitamin B12 (mcg): 0
» vitamin C (mg): 7
» vitamin E (IU):
» folic acid (mcg): 11
» pantothenic acid (mg): 0.09
» sodium (mg): 2
» potassium (mg): 148
» calcium (mg): 266
» phosphorus (mg): 17
» magnesium (mg): 25
» iron (mg): 0.39
» zinc (mg): 0.14
» copper (mg): 0.037
» manganese (mg): 0.133
Agriculture Handbook #8
footnotes