Rhubarb is a very unique vegetable popular for its sour stalks. In North America and Europe, this is usually categorized among fruits. In Asia, however, its roots are most often used as medicinal herb.
According to Healthline, the vegetable rhubarb is known of its thick stalks and sour taste, with the stalks often cooked with sugar. The color of these stalks range from pale green to pink to red, with a similar consistency to that of celery.
Considering that cold winters are required to grow rhubarb, it can be found in temperate and mountainous regions all over the globe, particularly in Northeast Asia. This is commonly a garden plant in Northern Europe and North America as well.
This is also available in several varieties. When it comes to cooking, the culinary rhubarb or also known as garden rhubarb is the variety that is most commonly used.
Based on studies, rhubarb has limited health benefits. But, there are several studies that looked into the effects of the isolated components of rhubarb stalk, including fiber.
The stalks of rhubarb are great fiber source. A controlled study was conducted where men who have high levels of cholesterol ate 27g of rhubarb stalk fiber daily for one month. Researchers discovered that consumption of stalk fiber lowered the circulating cholesterol of the participants by 8 percent and the LDL or bad cholesterol by 9 percent.
Rhubarb is found to be a good source of antioxidant compounds. A study suggests that the total polyphenol of rhubarb much be much higher compared to that of kale.
If you want to add rhubarb to your diet but you wish to do it in a unique way. Garret McCord from Simply Recipes, shares a recipe on how to prepare your very own rhubarb sorbet, a sweet and healthy treat you will surely love.
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