| Nutrient | Content | Reference |
|---|---|---|
| Calories | 21kCal | 21kCal |
| Proteins | 0.9g | 1g |
| Fats | 0.2g | 0g |
| Carbohydrates | 2.74g | 3g |
| Dietary fiber | 1.8g | 2g |
| Water | 93.61g | 94g |
| Ash | 0.76g | 1g |
| Vitamin A, RE | 5mcg | 5mcg |
| beta Carotene | 0.061mg | 0mg |
| Lutein + Zeaxanthin | 170mcg | 170mcg |
| Vitamin B1, thiamine | 0.02mg | 0mg |
| Vitamin B2, riboflavin | 0.03mg | 0mg |
| Vitamin B4, choline | 6.1mg | 6mg |
| Vitamin B5, pantothenic | 0.085mg | 0mg |
| Vitamin B6, pyridoxine | 0.024mg | 0mg |
| Vitamin B9, folate | 7mcg | 7mcg |
| Vitamin C, ascorbic | 8mg | 8mg |
| Vitamin E, alpha tocopherol, TE | 0.27mg | 0mg |
| Vitamin K, phylloquinone | 29.3mcg | 29mcg |
| Vitamin PP, NE | 0.3mg | 0mg |
| Potassium, K | 288mg | 288mg |
| Calcium, Ca | 86mg | 86mg |
| Magnesium, Mg | 12mg | 12mg |
| Sodium, Na | 4mg | 4mg |
| Sera, S | 9mg | 9mg |
| Phosphorus, P | 14mg | 14mg |
| Iron, Fe | 0.22mg | 0mg |
| Manganese, Mn | 0.196mg | 0mg |
| Copper, Cu | 21mcg | 21mcg |
| Selenium, Se | 1.1mcg | 1mcg |
| Zinc, Zn | 0.1mg | 0mg |
| Mono- and disaccharides (sugars) | 1.1g | 1g |
| Saturated fatty acids | 0.053g | 0g |
| 14: 0 Myristinova | 0.001g | 0g |
| 16: 0 Palmitic | 0.046g | 0g |
| 18: 0 Stearin | 0.004g | 0g |
| Monounsaturated fatty acids | 0.039g | 0g |
| 16: 1 Palmitoleic | 0.001g | 0g |
| 18: 1 Olein (omega-9) | 0.037g | 0g |
| Polyunsaturated fatty acids | 0.099g | 0g |
| 18: 2 Linoleum | 0.099g | 0g |
| Omega-6 fatty acids | 0.099g | 0g |
Rhubarb is a vegetable that is actively used in late spring and early summer. Housewives during this period try to use it as much as possible in their dishes, as rhubarb has an original refreshing-sour taste and contains organic acids, vitamins and minerals.
Pies, jams, compotes, jams, wine, casseroles, kissels and jelly - rhubarb feels great everywhere. But the rhubarb season ends quickly enough. In order for the whole family to enjoy delicious rhubarb dishes all year round, you can freeze it.
It is best to freeze rhubarb in batches: that is, in one portion for freezing, place as much rhubarb as you need to cook one dish.
Recipes with rhubarb
Step 1
For work, we need rhubarb, a knife, a kitchen towel, a kitchen board, freezer bags.
Step 2
Rhubarb wash and dry.
Step 3
Remove skin from rhubarb.
Step 4
Cut into small pieces.
Step 5
Arrange the pieces in a single layer on a kitchen board and place in the freezer for 1 hour.
Step 6
Place the frozen rhubarb pieces in freezer bags. Squeeze the air out of the bag as much as possible and send it to the freezer for storage.
Rhubarb is a great spring vegetable. Only the stems are considered edible, while the leaves and root are poisonous. But the stem has a delicate sour-refreshing taste. Rhubarb is often used in the preparation of desserts, pastries. Rhubarb is used to make jam, preserves, candied fruits, compotes, jelly, pies.
Rhubarb stalks, if immediately wrapped in cling film and placed in the refrigerator, can last up to a week. Rhubarb is rich in vitamin A, C, E, B, carotene. 100 grams of rhubarb contains a third of the daily norm of a very important and rare vitamin K. In addition, rhubarb stalks contain malic, oxalic, citric, succinic organic acids, mineral salts of calcium, phosphorus, and magnesium. Therefore, try to use juicy rhubarb stalks to the maximum in your spring-summer menu.
Step 1
For work, we need rhubarb and a small sharp knife.
Step 2
Wash the rhubarb well.
Step 3
Cut off the top and bottom edges of the rhubarb stem.
Step 4
Start peeling the rhubarb from the concave side: hook the skin with a knife and pull. It separates easily.
Step 5
Somewhere in the middle, the skin will most likely break off. It will be necessary to pick it up again with a knife.
Step 6
And pull to the end.
Step 7
On the other sides of the rhubarb stalk, the skin is removed very easily: you just need to pick up the skin with a knife and pull it and it can be easily removed. Continue to remove the skin around the entire circumference of the stem.
Step 8
Rhubarb cleaned.