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Rhubarb

Rhubarb

EverydayFresh

Rhubarb is a spring vegetable characterized by its long, pink to red celery-like stalks and distinctively tart flavor. While only the stalks are edible (as the leaves are toxic), these provide significant amounts of vitamin K, antioxidants, and dietary fiber while being naturally low in calories. The stalks are most commonly cooked with sugar to balance their natural sourness and featured in pies, jams, and other desserts, though they can also be used in savory dishes.

Macro Impact

A 1 cup serving contains 28 calories, 1g protein, 6g carbs, and 0g fat.

Calorie Burn

How long would it take to burn off 28 calories?
Walking3.5 mph, moderate pace
7 min
YogaModerate effort, gentle pace
5 min
SwimmingModerate effort, freestyle
4 min
Biking12-14 mph, moderate effort
3 min
StairsStair climbing, moderate pace
3 min
Running5 mph (12 min/mile)
2 min

Nutrition Facts

Serving size1 cup (122 g)
Amount per serving
Calories28
% Daily Value*
Total Fat0.3g
0%
Saturated Fat0.1g
0%
Trans Fat0g
Polyunsaturated Fat0.1g
Monounsaturated Fat0.0g
Cholesterol0mg
0%
Sodium5mg
0%
Total Carbohydrate6g
2%
Dietary Fiber3g
11%
Total Sugars2g
Includes Added Sugars0g
0%
Protein1g
Vitamin D0mcg
0%
Calcium117mg
9%
Iron0.3mg
2%
Potassium348mg
7%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
6 / 275 g
2%
Fiber
3 / 28 g
11%
Sugars
2 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
0 / 78 g
0%
Monounsaturated
0 / 31 g
0%
Polyunsaturated
0 / 23 g
1%
Saturated
0 / 23 g
0%
Trans
0 g
Cholesterol
0 / 300 g
0%
Omega 3
0 / 5 g
0%
Omega 6
0 / 19 g
0%
Omega 9
0 g
Protein
Protein
1 / 80 g
1%
Amino Acids
Histidine
0 / 3 g
1%
Isoleucine
0 / 2 g
2%
Leucine
0 / 3 g
2%
Lysine
0 / 2 g
2%
Methionine
0 / 1 g
1%
Phenylalanine
0 / 2 g
2%
Threonine
0 / 1 g
2%
Tryptophan
0 / 0 g
4%
Valine
0 / 2 g
2%
Arginine
0 g
Cysteine
0 g
Cystine
0 g
Tyrosine
0 g
Alanine
0 g
Aspartic Acid
0 g
Glutamic Acid
0 g
Glycine
0 g
Proline
0 g
Serine
0 g
Vitamins
Thiamine, B1
0 / 1 mg
2%
Riboflavin, B2
0 / 1 mg
3%
Niacin, B3
0 / 15 mg
2%
Pantothenic Acid, B5
0 / 5 mg
2%
Pyridoxine, B6
0 / 1 mg
3%
Biotin, B7
0 / 30 mcg
0%
Cobalamin, B12
0 / 2 mcg
0%
Folate
9 / 400 mcg
2%
Vitamin A
15 / 800 mcg
2%
Vitamin C
12 / 83 mg
15%
Vitamin D
0 / 15 mcg
0%
Vitamin E
0 / 15 mg
2%
Vitamin K
24 / 105 mcg
23%
Minerals
Calcium
117 / 1k mg
12%
Copper
0 / 1 mg
6%
Iron
0 / 13 mg
2%
Magnesium
15 / 370 mg
4%
Manganese
0 / 2 mg
12%
Phosphorous
21 / 700 mg
3%
Potassium
348 / 3k mg
12%
Selenium
1 / 55 mcg
2%
Sodium
5 / 2.3k mg
0%
Zinc
0 / 10 mg
2%
Chromium
1 / 30 mcg
2%
Molybdenum
0 / 45 mcg
0%
Iodine
0 / 150 mcg
0%
Chlorine
0 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
113 g
Caffeine
0 mg
Choline
7 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Rhubarb, raw. USDA Standard Reference, Legacy. Food ID 167758.
  2. 2.Rhubarb, raw. Canadian Nutrient File. Food ID 1748.
  3. 3.Rhubarb, raw. Frida. Public Food Key 10.
  4. 4.Rhubarb, stalk, raw. Australian Nutrient Database. Public Food Key F007628.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

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