Rhubarb is the deliciously coloured vegetables that thinks its a fruit! Forced grown in the dark has yellowish leaves usually appears in January. The field-grown variety replaces it around April and is less tender but often more flavourful.
Its packed to the brim with minerals, vitamins, organic compounds, and other nutrients that make it ideal for keeping our bodies healthy.
Some of these precious components are dietary fiber, protein, vitamin C, vitamin K, B complex vitamins, calcium, potassium, manganese, and magnesium. Rhubarb makes a nourishing and comforting puddings, it also tastes nice in salads with goats cheese and it sharpness also works well with meat dishes too making it very versatile.
Rhubarb is high in fiber which could help encourages a healthy weight. Fiber can be a weight loss weapon, because it gives you a feeling of fullness that helps stave off hunger.
Another benefit that come from eating fiber is may help lower blood pressure. In another small study, researchers put 233 volunteers on a high-fiber diet They found that after 12 weeks, participants had a drop in blood pressure and pulse pressure.
Vitamin K often does get very much attention as some other vitamins, however vitamin K is one of the most prominent vitamins in Rhubarb and it plays a significant role in brain and neuronal health. It is believed it helps prevent the oxidation of brain cells and helps stimulate cognitive activity, thereby helping to delay or possibly even prevent the onset of Alzheimer's disease.
Rhubarb contains trace amounts of copper and iron which stimulate the production of new red blood cells, increasing the total red blood count in the body which in turn increases oxygenation of essential areas of the body, helping improve the function and boosting the overall metabolism of the body
Wash and trim both ends of the stalks, and discard the poisonous leaves.