Rhubarb ranks as one of the most versatile summer vegetables! But why is this sweet and sour treat not only delicious but also so healthy? We reveal the most exciting facts about this luscious vitamin-rich food. This ingenious plant is sure to inspire!

 

  1. Rhubarb stimulates the digestive system

    Rhubarb comes in various shades of green, red and pink. Its colourful appearance and abundance of fibre attract many fans. Pectin stimulates the digestive system and supports the growth of healthy gut bacteria. Rhubarb also contains additional plant-based bulk-forming agents such as anthranoids. Because these promote the inflow of water into the large intestine, rhubarb can help with constipation.

  2. Rhubarb contains a multitude of vitamins

    This delicious summer vegetable is in season here from April to June. The warm weather enriches rhubarb with a variety of important vitamins, including vitamins C and K. Vitamin C strengthens the immune system. We also need it to build connective tissue, bone tissue and teeth. And don’t forget that vitamin C has anti-oxidant benefits, as it fights free radicals. Vitamin K in rhubarb prevents blood clots and helps bone metabolism.

  3. Phytochemicals make a good snack

    The juicy red sticks of rhubarb contain anthocyanins. These are natural phytochemicals that have antioxidant properties. They can be found in blue, purple, red and blue-black fruit and vegetables. Eating rhubarb is good for your health thanks to these phytochemicals. Anthocyanins reduce cholesterol levels and have anti-bacterial, anti-viral and anti-inflammatory properties.

  4. It’s good for a light summer meal

    Want to enjoy summer with a balanced diet? Rhubarb is the perfect choice! This refreshing vegetable is very low in calories but has a very high water content. Of course, its beneficial properties depend on what you combine it with: with sugar and whipped cream or as an ingredient in cakes or tarts, rhubarb is no longer a low-calorie option! But how about a colourful summer salad of rhubarb, feta cheese, berries and spinach?

  5. And what about oxalic acid?

    Rhubarb is automatically associated with oxalic acid, which is found primarily in the leaves of the plant. Oxalic acid can attack tooth enamel. It also binds to minerals, preventing the body from absorbing them. Because oxalic acid is excreted through the kidneys, people who are at an increased risk of kidney stones should avoid rhubarb. Don’t forget that you must cook rhubarb before eating it and the cooking water must be thrown away. If you combine this summer vegetable with a calcium-rich food, this will bind to the oxalic acid.

 

Here’s to a lusciously fresh summer!

 

Your Dole team