Rhubarb

Fruits 3 variants

Rhubarb is consistently high in these nutrients across all variants, regardless of preparation or processing.

Vitamin K > 86% Calcium > 79%

Select a nutrient to see how the 3 variants compare.

Variant	Protein (g)	All foods
raw	0.9	> 11%
frozen, uncooked	0.6	> 7%
frozen, cooked, with sugar	0.4	> 5%

Variant	Iron (mg)	All foods
frozen, uncooked	0.3	> 14%
raw	0.2	> 11%
frozen, cooked, with sugar	0.2	> 10%

Variant	Magnesium (mg)	All foods
frozen, uncooked	18.0	> 37%
frozen, cooked, with sugar	12.0	> 22%
raw	12.0	> 22%

Variant	Zinc (mg)	All foods
frozen, uncooked	0.1	> 9%
raw	0.1	> 9%
frozen, cooked, with sugar	0.1	> 8%

Variant	Calcium (mg)	All foods
frozen, uncooked	194.0	> 92%
frozen, cooked, with sugar	145.0	> 88%
raw	86.0	> 79%

Variant	Potassium (mg)	All foods
raw	288.0	> 61%
frozen, uncooked	108.0	> 18%
frozen, cooked, with sugar	96.0	> 15%

Variant	Phosphorus (mg)	All foods
raw	14.0	> 8%
frozen, uncooked	12.0	> 7%
frozen, cooked, with sugar	8.0	> 4%

Variant	Dietary Fiber (g)	All foods
frozen, cooked, with sugar	2.0	> 48%
frozen, uncooked	1.8	> 43%
raw	1.8	> 43%

Variant	Vitamin C (mg)	All foods
raw	8.0	> 62%
frozen, uncooked	4.8	> 54%
frozen, cooked, with sugar	3.3	> 48%

Variant	Vitamin E (mg)	All foods
frozen, uncooked	0.3	> 43%
raw	0.3	> 43%
frozen, cooked, with sugar	0.2	> 30%

Variant	Folate (µg)	All foods
frozen, uncooked	8.0	> 38%
raw	7.0	> 34%
frozen, cooked, with sugar	5.0	> 23%

Variant	Choline (mg)	All foods
frozen, uncooked	6.1	> 15%
raw	6.1	> 15%
frozen, cooked, with sugar	4.4	> 11%