Vegetables / Leafy Greens
Rhubarb, young petioles
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g | |
| Edible Portion: 73% |
| Calories | 27kcal / 2530kcal (1%) low |
Macronutrients
Protein | 0.6 g/ 71g (0.85%) |
Total Fat | 0.5 g/ 42g (1%) low |
Total Carbs | 5.1 g/ 348g (1%) |
Vitamins
Vit A | 0 mcg RAE/ 700mcg RAE (0%) |
Vit B1 | 0.03 mg/ 1mg (2%) |
Vit B2 | 0.03 mg/ 1mg (2%) |
Vit B3 | 0.2 mg NE/ 16mg NE (1%) |
Vit C | 14 mg/ 70mg (20%) source |
Minerals
Calcium | 70 mg/ 750mg (9%) |
Phosphorus | 13 mg/ 700mg (1%) |
Iron | 0.8 mg/ 12mg (6%) |
What is this food?
Rhubarb is a tart, leafy-stem vegetable. This one is the young petioles (the edible stalks), usually cooked because they’re naturally sour.
Why it matters to health
For a 100g serving, rhubarb is low in calories (~27 kcal) and provides some carbohydrates for energy, with very little fat. It can help add volume and flavor to meals without piling on calories, which is useful when you’re building balanced plates for your 3 full meals plus 1–2 snacks a day. Since it’s a vegetable-stem, it’s a good option to include alongside rice or noodles, especially when you want more fiber-rich, plant-based choices.
Healthier tips
- Cook it (stew, sauté, or bake) to make it more palatable; it’s very sour when eaten raw.
- Pair with less sugar: use small amounts of sweetener, and let the natural tartness do some of the work.
- For snacks, try a small serving with plain yogurt or oatmeal instead of sweet desserts.
- When serving with meals, keep portions reasonable (about 1/2 to 1 cup cooked) so your plate stays balanced with rice/ulam/protein.
Common Filipino dishes
Rhubarb is not very common in everyday Filipino cooking, but you can use it as a substitute for tart fruit in: Ginataang gulay, Fruit-yogurt snack, Baked fruit dessert, Stewed fruit topping, Oatmeal mix-in
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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