Ingredients
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Fruit
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Rhubarb
Out of season
Season
Jan–Mar
Ruled by
♂ Mars
Calories
7 kcal
Protein
0.9 g
MW references
3
Rhubarb
Rhubarb has two peak seasons: January to March for forced rhubarb and April to June for garden-grown varieties. Forced rhubarb is grown in the dark to produce tender, neon-pink stalks with a delicate flavor, while the field-grown variety is heartier, more acidic, and deeper red or green. It is largely unavailable fresh from July through December.
Nutrition facts
Per 100 g
Energy7 kcal / 32 kJ
Protein0.9 g
Carbs0.8 g
— of which sugars0.8 g
Fat0.1 g
Salt3 mg Na
Vitamin C6.0 mg
Iron0.30 mg
Figures are estimates per 100 g from reference data and may differ from the product you use. Always check the packaging for accurate nutrition and allergen information. Not a substitute for professional dietary advice.
Reference data McCance & Widdowson 2021
Rhubarb, stems only, raw · 14-252 · FA
Stems only
Energy & Proximates
Energy7.00kcal
Energy32.00kJ
Water94.20g
Protein0.90g
Fat0.10g
Carbohydrates0.80g
of which sugars0.80g
of which starch—g
Fibre (AOAC)—g
Fibre (NSP)1.40g
Alcohol—g
Fat Breakdown
Total fat0.10g
Saturated—g
Monounsaturated—g
Polyunsaturated—g
Trans—g
Omega-3—g
Omega-6—g
Cholesterol—mg
Minerals
Sodium3.00mg
Potassium290.00mg
Calcium93.00mg
Magnesium13.00mg
Phosphorus17.00mg
Iron0.300mg
Copper0.070mg
Zinc0.100mg
Selenium—µg
Iodine—µg
Vitamins
Vitamin A10.00µg
Vitamin D—µg
Vitamin E0.200mg
Vitamin C6.00mg
Thiamin (B1)0.030mg
Riboflavin (B2)0.030mg
Niacin (B3)0.300mg
Vitamin B60.020mg
Vitamin B12—µg
Folate7.00µg
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