It is a little-known, even shunned fruit, which nevertheless is full of countless benefits. It's time to (re)discover rhubarb, a tangy plant.
Do you know rhubarb? Although it is rarely used in cooking, this perennial plant from the Polygonaceae family nevertheless has many health benefits.
Rhubarb, a health superfood
Native to Central Asia, rhubarb has been cultivated for centuries for its edible stems, which are often used in desserts, jams and sauces. We recognize it by its slightly tangy taste, which goes perfectly with the sweet notes.
But it is also a superfood for health, rich in antioxidants (especially flavonoids and anthocyanins, which can help neutralize free radicals in the body), vitamins (vitamin K, vitamin B and vitamin B9) and minerals (calcium and potassium).
Rhubarb stalks, rich in dietary fiber, also contribute to our good intestinal health by stimulating transit.
Some studies also suggest that rhubarb has interesting anti-inflammatory effects. It would thus relieve certain painful joint conditions, such as arthritis.
Finally, rhubarb is low in calories and has a low glycemic index (its GI index is equal to 15.0, like blackcurrants and redcurrants, which classifies it as a low GI food). Its soluble and insoluble fibers also slow the absorption of sugars into the blood and thus reduce the absorption of fats.
Therefore, it is not only interesting as part of a diet, but it can also be beneficial for people with diabetes.
But these are not the only qualities of this stem vegetable!
A plant rich in calcium
Beyond all its qualities, rhubarb is also an excellent source of calcium, an important mineral for bone health.
With a content of 129 mg per 100 grams of plant (vs. 125 mg for milk), it contributes significantly to the formation and strength of bones.
Integrating this stem vegetable into your diet can therefore help maintain good bone health, particularly in individuals who have increased calcium needs.
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