Rhubarb is one of the most mysterious vegetables in the kitchen. Some may think that this is a fruit, but this perennial plant that looks so much like the celery has a lot of benefits that you have to uncover. Its purple-red stalk is commonly used in recipes. The stalks may be popular for its promising health benefits, but the leaves and roots are poisonous to humans and animals.
Rhubarb is very popular in the United States and is the start of strawberry rhubarb pies. But knowing how to use this vegetable is very important to know. Its safety, as well as its benefits, should also be learned to fully understand why more chefs are using this in their recipes.
A Little Rhubarb History
Rhubarb was first discovered in Ancient China at around 2700 BC. Originally, it is used for medicinal purposes like inflammations and a very good digestive agent. This is the reason why until now, this vegetable is still very popular. The Chinese have a huge respect for this plant’s nutritional value. In the 1730s, Rhubarb has made its way to the United States and began impressing people.
The Health Benefits of Rhubarb
Rhubarb is considered as a “super vegetable” for most people because of its amazing health benefits and its nutritional value. This vegetable is made up of 95% water and has a very low-calorie percentage. This is one of the healthiest snacks just like the celery.
Rhubarb is known to help people who want to lose weight. It can also help you rehydrate your body. It’s a good source of Vitamin K and calcium which helps with the bone density and helps delay osteoporosis. According to some reports, Rhubarb is also known to prevent Alzheimer’s disease. Because of its anti-inflammatory capabilities, it reduces the risk of cardiovascular diseases. It also triggers the production of red blood cells. With all these benefits, there’s a lot of reasons why it’s called a superfood.
IS Rhubarb Safe to Eat?
When we talk about safety, the stalk of Rhubarb is very safe to eat. However, the leaves and roots are not. These two are very high in oxalic acid which can be poisonous to humans and animals when ingested. As long as you cut off the leaves and roots, then you’re good to go. Most Rhubarb fanatics are leaving the stalks unpeeled to retain all possible nutrients that are in it. But however you prepare it, you are sure that you will reap the benefits brought about by this super food.