A veggie of the day
Product of a day
Garden rhubarb
100g rhubarb – 16 kcal
Rhubarb contains magnesium, potassium, calcium, iron, phosphorus, sodium, B group vitamins, vitamin C and carotene.
Rhubarb temptation
Rhubarb is one of the first fruits of spring, therefore it attracts us with its freshness. It’s grown for its juicy green or red stems. It has a specific, yet refreshing flavour and it’s great in juices, fruit drinks and cakes. It can be used in jelly and in refreshing drinks.
Vitamin C
Rhubarb is renowned for being rich in iron content and vitamin C. It aids digestion, cures gastritis, and improves the appetite. Moreover, it prevents intestinal peristalsis, and has cleansing properties. It stimulates the excretion of gastric juices and bile, thus improving digestion. Rhubarb is also used in fighting obesity. Unfortunately, rhubarb contains oxalic acid, so it creates insoluble calcium oxalate crystals, which can form kidney stones. It should not be consumed too often or in large amounts. People suffering from arthritis, kidney stones, or digestive system ailments should avoid rhubarb.
A stranger from the Volga region
What’s interesting is the origin of rhubarb. It comes from the Chinese cuisine, where rhubarb has been known for over 3,000 years. It travelled from China to the Volga region, and from there to ancient Greece and Rome. The Greek name for this plant – rhabarbaros – meaning “a stranger from the Volga region”.
Wine and decoration
Rhubarb has been used in wine production. More and more often, it’s being used as a decorative plant.
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