Rhubarb (Rheum rhabarbarum) belongs to the buckwheat family and is a perennial plant. It has long, fleshy stems that are bright pink and red, and large, dark green leaves. The stems of rhubarb are edible and have a sour taste, which pairs well with sweet foods like fruit pies. However, the leaves of this plant are toxic and not suitable for human consumption.

In the United States, about 20% of people suffer from chronic constipation, and rhubarb may help relieve this symptom. The stems of rhubarb are a good source of fiber, and fiber is a key nutrient in preventing and controlling constipation. Fiber can absorb water, increase the volume of feces, help feces move through the body system more quickly, and make it easier to excrete. It is important to drink enough water because fiber works better when it absorbs sufficient liquid. In traditional Chinese medicine, rhubarb has been used to treat constipation for thousands of years. Modern research shows that rhubarb contains a large amount of anthraquinone chemical compounds. These compounds have laxative effects and can stimulate the intestines to expel feces. Because rhubarb is rich in these compounds, it may be particularly helpful for constipation. A small study found that after taking rhubarb powder, seriously ill patients could have a bowel movement in an average of less than two days.

Rhubarb is an excellent source of antioxidants, which helps to fight free radicals and prevent oxidative stress. The human body naturally produces free radicals in response to many factors, including exercise, smoking, sun exposure, and pollution. If there is not enough antioxidant, free radicals will accumulate and cause oxidative stress. This state of oxidative stress is related to chronic diseases such as cancer, cardiovascular disease, diabetes, depression, and Alzheimer's disease. A study analyzing 29 varieties of rhubarb found that they are all rich in antioxidants, especially phenolic compounds. The antioxidant content of seven varieties is even higher than that of kale. Rhubarb is particularly rich in a phenolic compound called anthocyanin, which gives the rhubarb stems their red color. These antioxidants help reduce inflammation and neutralize free radicals, which is beneficial for preventing and controlling diseases such as diabetes, cancer, cardiovascular disease, and neurological diseases.

The most abundant vitamin in rhubarb is vitamin K. This nutrient helps to increase bone structure and regulate bone growth. Studies have found that a low dietary intake of vitamin K is associated with an increased risk of fractures and a lower bone mineral density. To support this, other studies have found that supplementing with vitamin K when dietary intake is low helps prevent fractures. Getting enough vitamin K from foods like rhubarb, natto, dark leafy greens, soybean oil, edamame, and pomegranate juice can help your body obtain these benefits without the need for supplements.

Rhubarb is a good source of fiber, vitamin K, and antioxidants. It also provides other beneficial vitamins and minerals, such as vitamin C and manganese. One cup of diced rhubarb contains: Calories: 25; Fat: 0.2 grams (g); Sodium: 5 milligrams (mg); Carbohydrates: 5.5 grams; Fiber: 2.2 grams, or 8% of the daily intake; Added sugar: 0 grams; Protein: 1.1 grams; Vitamin K: 36 micrograms (mcg), 29% of the daily intake; Vitamin C: 9.7 milligrams, 11% of the daily requirement; Manganese: 0.24 milligrams, 10% of the DV. Vitamin C is essential for the growth and repair of human tissues. It helps produce collagen. It is also an antioxidant, which is beneficial for disease prevention. Manganese is a mineral that helps the body break down starch for energy. Your body also uses this mineral to form bones, prevent cell damage, promote immune health, and reproduction. In addition, manganese and vitamin K work together to promote blood clotting. However, people taking anticoagulant drugs like warfarin should be cautious when consuming rhubarb because vitamin K may interact with such drugs. One cup of rhubarb can also provide about 8% of the daily intake of calcium and potassium, as well as small amounts of vitamin A, vitamin E, folate, thiamine, riboflavin, niacin, etc.

Rhubarb extract can be made into a supplement because it has various medicinal uses, including treating chronic renal failure, diabetic nephropathy, and constipation. However, experts do not recommend long-term use of rhubarb supplements because excessive consumption of rhubarb can be toxic to the gastrointestinal tract, kidneys, and liver. Some compounds in rhubarb have laxative effects, so concentrated rhubarb can cause severe diarrhea. For safety reasons, it is best to consume rhubarb as a food rather than rely on its supplement form.

Although the stems of rhubarb are generally safe, the leaves contain toxins and are not suitable for human consumption. Some symptoms of rhubarb leaf poisoning include: Difficulty breathing; Burning pain in the mouth and throat; Diarrhea; Hoarseness; Nausea and vomiting; Kidney stones; Red urine; Seizures; Stomach pain. If you have eaten rhubarb leaves, seek medical attention immediately. Rhubarb is also a source of oxalates, which can lead to the formation of calcium oxalate kidney stones, the most common type of kidney stone. To prevent these stones, high-oxalate foods should be paired with high-calcium foods (such as yogurt, leafy greens, or seeds), and sodium intake should be limited. Rhubarb allergy is not common, but it is possible. If you experience allergy symptoms such as a swollen tongue, wheezing, or hives, seek medical attention immediately.

If you are new to rhubarb, it may seem a bit difficult to handle, but it is actually a delicious and unique vegetable that can be consumed in many different ways. Here are some ways to add rhubarb to your diet: Make a strawberry rhubarb pie; Dip raw rhubarb stems (without leaves) in honey to reduce their bitterness; Sprinkle diced rhubarb on yogurt; Add rhubarb to a smoothie; Make chutney, jelly, or sauce with rhubarb; Roast rhubarb and serve it with ice cream or frozen yogurt.

In conclusion, rhubarb is a vegetable with pink, fleshy stems and a sour taste. Its leaves are toxic, and only the stems can be eaten. Rhubarb is rich in vitamin K, fiber, and antioxidants, which is beneficial for overall health and helps prevent chronic diseases. Although there are rhubarb supplements, long-term use may be harmful. Therefore, it is a better choice to consume this versatile vegetable as food.