Why rhubarb is useful - kolobok.ua

This vegetable has large leaves and thick red stems that are very sour. Rhubarb is not the most common product on our tables, and completely in vain. Here are 4 main benefits.

1. Rhubarb low-calorie and vitamin

It can be safely added to salads and other dishes. Rhubarb stalks have only 26 calories per 100 g. Moreover, it contains a lot of vitamin C, K, calcium, potassium and manganese.

2. Rhubarb improves digestion

Due to its fiber and oxalic acid, rhubarb helps to digest food more actively. It normalizes the stomach, improves peristalsis. True, people with high acidity, erosion and stomach ulcers should be treated with great caution.

3. Rhubarb Promotes Heart Health and Bone Density

Thanks to the content of calcium and vitamin K, rhubarb helps the heart to stay healthy, improves blood clotting, insulin sensitivity, and increases bone mineral density.

4. Rhubarb is high in antioxidants

They help fight the signs of aging and are also important elements in cancer prevention. In addition, rhubarb has an anti-inflammatory effect and helps wounds heal faster.

It is worth remembering that rhubarb can be harmful if consumed in large quantities. It's high in oxalic acid, which can build up in the body and lead to kidney stones or even kidney failure.

For this reason, it should not be consumed by those who already have kidney problems or a predisposition to them.

How to eat rhubarb?

You can cook a lot of dishes from it - from salads to desserts. You can eat it raw - but it is really very sour.

It is best to add rhubarb to a salad, to oatmeal, make compote, jelly or jam from it, make a filling for waffles or bake a pie.

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