Rhubarb, Calories, benefits and harms, Useful properties

Rhubarb is a vegetable, but it is cooked like a fruit. Edible
only rhubarb stem, leaves and rhubarb root count
poisonous. But the stem has a delicate sour taste.
and usually requires added sugar, although too much
sugar will obscure the taste of rhubarb. Rhubarb is usually stewed in sugar
syrup, candied ginger syrup and red currant jelly. At the same time, he highlights a large
the amount of juice and therefore requires almost no water.

Rhubarb is a genus of plants of the buckwheat family, numbering
about fifty species. Homeland of garden rhubarb – Central
China, where it has been cultivated since time immemorial:
rhubarb is described in herbalists for 27 centuries BC!

Useful properties of rhubarb

Fresh rhubarb contains (in 100 g):

Calories 21 Kcal

They eat young and thick rhubarb leaves,
long (20-40 cm and more) juicy petioles. They have
pleasant sourish-refreshing taste due to the content
malic and citric acids (1,58-2,6%). Petioles also
rich in carbohydrates (2,23%), vitamins C,
B, PP,
carotene, pectin substances and potassium salts,
phosphorus, magnesium.

Eating rhubarb is good for work
kidneys and intestines, helps to improve the absorption of food.
It is often used as a laxative (in large
quantity), with anemia and tuberculosis. Use
rhubarb in small amounts is useful for people who have
low acidity. It is often used as a choleretic
means. Roots are a very valuable medicinal raw material.

Studies have shown that rhubarb has many beneficial
properties. But in addition to the positive effects on the gastrointestinal
path, this plant helps the heart and lungs.

Rhubarb is used in the form of a tincture, syrup, extract.
The rhubarb rhizomes contain tannins. The operating
rhubarb rhizome substances – anthraglycosides – give when
decomposition of rhein and chrysophanic acid, which cause
the laxative effect of this plant.

For medicinal purposes, drugs from roots and rhizomes are used
rhubarb. Due to the fact that the latter contain two groups
glycosides, the drug acts in two ways: in small doses
as an astringent, and in large – as a laxative. Rhubarb
as a laxative prescribed for constipation, intestinal atony,
accumulation of gases. The effect occurs 8 – 10 hours after
taking powder, infusion or rhubarb juice.

However, older people with a tendency to hemorrhoids and bleeding
it should not be taken. In addition, long-term use
rhubarb is addictive and weakens
drug. Therefore, for chronic constipation, rhubarb is advisable
alternate with other laxatives, such as buckthorn,
hay or purgen. How is rhubarb laxative prescribed
in powders at a dose of 0,5 to 2 g at night, in the form of an infusion
– 0,5 cups each and in the form of juice – 1 – 2 cups each.

In doses of 0,2-0,8 g of powder, rhubarb is used as
anti-inflammatory, in doses of 0,1 – 0,5 g – as choleretic.
In the same doses, rhubarb helps as a general tonic
with anemia and tuberculosis. With these diseases,
and also as a vitamin remedy, juice can be used
rhubarb half a cup 3 times a day.

Dangerous properties of rhubarb

High content of oxalic
the acid in rhubarb is a serious danger to children,
since 2 – 4 g of this acid cause serious poisoning. therefore
rhubarb is used in pediatrics very carefully.

Rhubarb contains many organic acids that contribute to the formation of
stones in the urinary, gall bladders and kidneys. Therefore, with gallstone
and urolithiasis from this plant in the diet must be discarded.

Also, it should not be consumed by those who suffer from gastritis.
with high acidity and pancreatitis.
But with low acidity, this product is capable of rhubarb
play an important role in the normalization of the functioning of the digestive

In addition, rhubarb thins the blood. Therefore, it is not advised to use it.
with bleeding of different etiology and hemorrhoids.

And in large doses, this plant is contraindicated in case of a tendency to diarrhea,
acute appendicitis, cholecystitis, diabetes mellitus, gout
and rheumatism. Also, do not eat rhubarb in large quantities.
pregnant women.


See also the properties of other vegetables:

Rhubarb, Calories, benefits and harms, Useful properties
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Anna Evans

Author ✓ Farmer

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