Rhubarb is an excellent source of minerals. Surprisingly a cup of Rhubarb is thought to provide around 10% of the recommended daily amount of Calcium.
Rhubarb also contains the antioxidants vitamin C and anthocyanins which account for the red colour in the stalks of Rhubarb. When cooked, it is also considered a good source of Lycopene which has been shown in many studies to contribute to the prevention of some cancers, for example prostate cancer.
Rhubarb is a very good source of valuable vitamins C and K, and minerals such as Calcium, Potassium, Manganese and Magnesium. These are all alkalinizing minerals. This means they can help reduce excess acidity in our system. Being overly acidic can contribute to inflammation and the weakening of bones.
Sometimes we tend towards acidity through high protein or sugar diets. Our body has natural techniques to balance acidity, as long as our diet is nutritious. Similarly we do not want to reduce stores of minerals like calcium to perform this function, we want the calcium to stay in our bones.
Potassium occurs naturally in rhubarb and is especially useful in that it helps maintain healthy blood pressure. It does this because it balances out sodium, prevalent in salty food and contributing to fluid retention when it is excessive. Potassium helps regulate fluid levels through its balancing relationship with sodium.
Some studies have also shown Rhubarb to contain Lutein, a phytonutrient linked
with preventing macular degeneration in eyes. Degeneration of the eyes is often described as typical and to be expected with aging, however a nutritious diet rich in antioxidants and phytonutrients can build our resistance to this, and help protect our eyes.
Rhubarb can also contribute to longer term wellbeing and health in that it is an excellent source of vitamin C and dietary fibre. Vitamin C helps in many ways through its support in building a strong immune system, through being an excellent antioxidant, and through its contribution to a healthy circulatory system. The dietary fibre in rhubarb can sweep our bowels of toxins and move waste through our system. When this process is sluggish we may experience unexplainable fatigue and headaches as toxic material accumulates and potentially moves back into circulation.
Information supplied by Steph Askeur