TypeBase Blood Type Diet Values: rhubarb
TYPEBASE4 INDEX >> VEGETABLE >>
RHUBARB
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SCIENTIFIC NAME: RHEUM RHAPONTICUM
FRANCAIS: RHUBARBE
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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
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CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup
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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:
RECIPES FEATURING THIS FOOD:
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SPECIAL NOTE:
| GENETIC MODIFICATION | No data on this food.
| | PESTICIDES | No data on this food.
| | CONTAMINATION | No data on this food.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS | No data on this food.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | No data on this food.
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Program and data copyright 1997-2011 Peter D'Adamo. |
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