In need of a healthy boost this Winter?
Rhubarb is a powerhouse of nutrition. Packed with minerals, vitamins and organic compounds, such as dietary fibre, protein, calcium, potassium, magnesium, vitamins C, K and B complex. These precious nutrients make rhubarb one of the healthiest foods you can eat.
Rhubarb is extremely low in fat and cholesterol making it perfect for cardiovascular health – in fact the dietary fibre within it can help increase the levels of good cholesterol, by scraping excess cholesterol from the walls of blood vessels and arteries.
Boasting an impressive amount of antioxidants, rhubarb fights free radical damage to protect the body from disease as well as premature ageing, making it a super food for skin.
Rhubarb has a powerful effect on the digestive system and with just as much calcium as milk (but better for you) it stimulates bone growth and repair.
The main vitamin in rhubarb is vitamin K, which plays a key role in brain and neuronal health, helping to delay or even prevent the onset of Alzheimer’s disease.
Trace amounts of copper and iron found in rhubarb, stimulate the production of red blood cells improving circulation and boosting overall metabolism.
While the rhubarb stem is full of nutrition, the leaves are toxic so do not eat them.
There’s nothing quite like the sweet, tart flavour of fresh rhubarb to bring back memories of childhood. Often eaten in pies and crumbles, it can also be eaten raw with a little honey or mixed with other fruits to add some sweetness without the overload of sugar.
Re-discover rhubarb and reap the fabulous health benefits.