Rhubarb has a long medicinal history. Its use spans Ayurvedic and Chinese medicine to Galenic and Islamic medicine. Indeed this powerful little purgative (meaning it moves the bowels) is not an herb that is likely to disappear. Today, rhubarb’s rhizome (root) or Da Huang (big yellow) is still used extensively in classical and newer Chinese formulas to move the bowels and release excess heat and damp conditions in the liver.
But enough of the roots, we going to talk about the stalk or stem.
Though rhubarb’s broad leaves are toxic, the stem offers a surprising array of vitamins and minerals. The stems vary in color from deep red, pink, white to green and have a similar shape to celery stalks. Like celery, rhubarb is a vegetable despite the fact that it ends up in many desserts. Let’s take a closer look at what rhubarb has to offer besides a very tart flavor.
Calcium–Rhubarb is loaded with silicon an important component in the absorption of calcium. And it’s packed with calcium itself, boasting about 30-35% of the RDA based on a 2,000 calorie diet–wonderful for your bones, teeth and heart without building up a bunch of phlegm.
Vitamin K, A, C & E-Vitamin K is essential to helping blood clot and aids your body in the absorption of vitamin D and many other nutrients. Rhubarb rocks nearly 60% of your RDA of K in a single cup. It also sports a healthy amount of vitamins A, C and E–the antioxidants that clear the body of disease and free radicals. Sounds kind of liver oriented, doesn’t it Chinese medicine practitioners?
The B-Vitamins- Small amounts of the B’s are present in rhubarb, but its enough to take note of these include thiamine, riboflavin and folate, niacin, […]