The beneficial properties of a plant such as rhubarb are known to few. Let's say even more - not all people have tried this product at all. It's time to correct this unfortunate misunderstanding, because rhubarb is a plant in which healing properties are combined with a pleasant taste.
So, today we are talking about the benefits and harms of rhubarb on our table, as well as recipes for its preparation.
Rhubarb - the benefits and harms of the plant for health
Rhubarb is used in cooking. Kissels, compotes, jam, stuffing for pies and pies are prepared from it. During the heat treatment process, rhubarb quickly boils soft - keep this in mind. Useful properties of rhubarb are reflected in medicine. Based on it, drugs are produced that improve digestion and activate metabolism. Also, rhubarb is part of laxatives, medicines aimed at combating hemorrhoids, diseases associated with a rectal fissure.
Scientists have proven that taking drugs based on the beneficial properties of rhubarb improves immunity. The human body becomes more resistant to infections. This significantly reduces the likelihood of tuberculosis, anemia. Diseases of the gallbladder with the use of rhubarb also occur much less frequently. It has been proven that taking drugs containing rhubarb increases the resistance of the human body to anemia, tuberculosis, and gallbladder diseases. Also, with the help of rhubarb, psoriasis is successfully treated.
Where are the beneficial properties of rhubarb used?
Many people say that before eating rhubarb, you need to remove the skin from it. In fact, it is not necessary to do this, since it is the peel that contains useful vitamins and minerals.
As for the composition, rhubarb is rich in B and C vitamins, it contains a lot of magnesium, potassium, calcium, phosphorus. Because of such a rich composition, the benefits of rhubarb are so great. There are 21 calories in 100 grams of rhubarb. In addition, it has a lot of fiber, which ensures faster satiety. That is why nutritionists recommend including rhubarb in the diet of people who want to lose weight.
It is known that the use of rhubarb on a regular basis has a beneficial effect on the nervous, cardiovascular system. For example, you can make healthy wine based on the health benefits of rhubarb. To do this, the juice of rhubarb stalks is mixed with sugar and water. We wait until the mixture ferments and brightens, and then we filter, insist and bottle. We keep it in the basement for about 10-12 months, and then we drink it for health purposes.
Beneficial Vitamins and Minerals in Rhubarb
Rhubarb contains the most water - 92.6g, also carbohydrates - 3.7g, fiber - 1.8g. Vitamins: A - 61mcg, C - 8mg, E - 1.8mg, B4 - 6mg. Potassium - 288mg, calcium - 86mg, manganese - 196mg. On average, 100g of rhubarb contains about 20kcal. Rhubarb contains ascorbic acid, rutin, sugars, pectin, malic and other acids. Due to its high acid content, rhubarb has many health benefits, with a pronounced sour taste that smells and tastes like an apple.
Possible harm of rhubarb
Rhubarb is best eaten fresh, but even if you are going to cook it, you should not cook the rhubarb for too long, otherwise, instead of benefiting, you will get harm from rhubarb.
Firstly, it boils very quickly, becomes loose and is not suitable for cooking some dishes. At the same time, during long-term heat treatment, oxalic acid accumulates in rhubarb, which is not very useful for our body. Rhubarb is not recommended for pregnant women.
Rhubarb contraindications apply to people with the following diseases:
- hemorrhoids with bleeding;
- bleeding in the gastrointestinal tract;
- inflammatory diseases of the genitourinary system;
- peritonitis;
- appendicitis;
- diabetes;
- tendency to diarrhea;
- cholecystitis;
- rheumatism;
- gout.
You should know that long-term use of rhubarb for medicinal purposes reduces its effectiveness, although it does not bring harm, but there will be less benefit from rhubarb. So, do not forget to alternate preparations with rhubarb and other medicines.
Rhubarb - useful properties of the plant
Medicinal benefits of rhubarb
Rhubarb has useful properties, among them the normalization of the digestive system, improved appetite. In medicine, rhubarb powder is recommended for dyspepsia, is choleretic, and can be used as a laxative for chronic constipation, hemorrhoids, and rectal fissures. Among folk remedies, rhubarb is known for its use in anemia, as a tonic, in tuberculosis, and gallbladder disorders.
Rhubarb helps to accelerate the regeneration of the skin, the overall recovery of the body. Reduces the risk of getting pneumonia. Useful properties of rhubarb root are successfully used for adnexitis, arthritis, rheumatism, pneumonia, bronchitis, furunculosis, psoriasis, cholecystitis. It is not worth using rhubarb for medicinal purposes for a long time, as its effectiveness may decrease, therefore it is advised to take breaks in treatment, or alternate rhubarb-based medicines with any others.
Rhubarb can be stored in the refrigerator, wrapped in paper beforehand, but not preferably for more than a few days, later its beneficial properties are reduced, and its use will no longer bring such benefits. For longer periods of about several months, it is recommended to rinse it, cut the stems and put in the freezer whole, or cut into small pieces and cover with sugar. 500g of rhubarb will take 60g of sugar, after thawing it will give a delicious syrup.
The benefits of rhubarb in cooking
Most often used for making jams, jams, pastries, desserts, compotes, milkshakes, mousses, clafoutis, marmalade, sauce, vinaigrette.
In more rare cases, you can find the addition of rhubarb stalks to recipes such as rhubarb vodka, wine, borscht, pickle, kvass. Rhubarb is useful in the diet of people who want to lose weight, as it is completely low in calories and contains a lot of water.
Cooking rhubarb is quite simple, simmer over low heat in sweet syrup for up to 10 minutes, watching carefully so that it does not boil. After cooking, beat the rhubarb with syrup in a blender, you get a wonderful sauce that can be served with ice cream or any other dessert. Rhubarb stalks soften well after steaming.
It is worth knowing that when cooking rhubarb, you should not use iron utensils, otherwise the oxalic acid will react with the metal, and the rhubarb will lose its reddish color and some of its benefits.
Thus, rhubarb is healthy and tasty, and is unusual in that, despite the fact that it is a vegetable, it is most often cooked as a fruit. It is especially pleasant that you can prepare rhubarb jam already in early June, by which time it is already ripe and ready for use. Eat tasty and healthy.
Rhubarb - benefits and recipes
healthy rhubarb casserole recipe
Ingredients:
- 5 stalks rhubarb - chopped
- 2 tablespoons of water,
- 125 g raw cane sugar,
- 175 g wheat flour
- 100 g unsalted butter
Cooking:
Preheat oven to 180°C. Put the rhubarb, half of the sugar and water in a saucepan, then simmer for 5 minutes. In the meantime, make the gravy - mash the butter in flour until the consistency of breadcrumbs, then add the remaining sugar and rub well. Place cooked rhubarb on a baking sheet, top with gravy and bake until golden brown. Then serve. Thus, you will get not only tasty, but also a dish with useful properties.
The benefits and harms of rhubarb: video
