TypeBase Blood Type Diet Values: rhubarb
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TYPEBASE4 INDEX >> VEGETABLE >>




RHUBARB



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SCIENTIFIC NAME: RHEUM RHAPONTICUM

FRANCAIS: RHUBARBE







General Description:

The thick, celerylike stalks of this buckwheat-family member can reach up to 2 feet long. They're the only edible portion of the plant - the leaves contain OXALIC ACID and can therefore be toxic. Though rhubarb is generally eaten as a fruit, it's botanically a vegetable. There are many varieties of this extremely tart food, most of which fall into two basic types - hothouse and field grown. Hothouse rhubarb is distinguished by its pink to pale red stalks and yellow-green leaves, whereas field-grown plants (which are more pronounced in flavor) have cherry red stalks and green leaves. Hothouse rhubarb is available in some regions almost year-round. The field-grown plant can usually be found from late winter to early summer, with a peak from April to June. Choose crisp stalks that are brightly hued. The leaves should be fresh-looking and blemish-free. Highly perishable, fresh rhubarb should be refrigerated, tightly wrapped in a plastic bag, for up to 3 days. Wash and remove leaves just before using. Because of its intense tartness, rhubarb is usually combined with a considerable amount of sugar. It makes delicious sauces, jams and desserts and in some regions is also known as pieplant because of its popularity for that purpose. In America, a traditional flavor combination is rhubarb and strawberries; in Britain, rhubarb and ginger. Rhubarb contains a fair amount of vitamin A.


NUTRIENT NOTES:

Serving Size Analyzed: 1 cup



< (25)



GRAPH 1 (ABOVE). Total Calories (25) as part of a 2200 calorie daily dietary intake.

Protein (1.098 grams per 1 cup )
Fat (0.244 grams per 1 cup )
Carbohydrate (5.5388 grams per 1 cup )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
AVOID: Secretory insufficiency.

Non Secretor:
AVOID: Secretory insufficiency.


    TYPE B:
    Secretor:
    AVOID: Flocculates serum or precipitates serum proteins.

    Non Secretor:
    AVOID: Flocculates serum or precipitates serum proteins.


      TYPE AB:
      Secretor:
      AVOID: Contains component which can modify known disease susceptibility.

      Non Secretor:
      AVOID: Contains component which can modify known disease susceptibility.


        TYPE O:
        Secretor:
        AVOID: Gastric irritant. inhibits proper digestive function. Contains component which can modify known disease susceptibility.

        Non Secretor:
        AVOID: Gastric irritant. inhibits proper digestive function. Contains component which can modify known disease susceptibility.



          LECTIN CHARACTERIZATION:
          • This food contains a reported lectin.


          RECIPES FEATURING THIS FOOD:
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          SPECIAL NOTE:

            GENETIC MODIFICATIONNo data on this food.
            PESTICIDESNo data on this food.
            CONTAMINATIONNo data on this food.
            IRRADIATIONNo data on this food.
            ANTIOXIDANTSNo data on this food.
            ALLERGENSNo data on this food.
            GLYCEMIC INDEXNo data on this food.


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