Rhubarb. The benefit and harm of this product

Rhubarb, whose benefits and harm will be covered in this article, can be called a unique plant. For our grandmothers it is a synonym for a very delicious filling for sweet baking. But in addition to excellent taste qualities, the rhubarb also has useful properties. Let's consider its advantages, not forgetting to mention and contraindications.

The rhubarb stalk - what is it useful for us?

By the content of vitamins this product can be compared with apples. In some ways, the rhubarb, the benefits and harms of which are known to many who have sat on fruit diets or are fond of home canning, even surpass those fruits. It contains a lot of pectin, organic acids, mineral salts (including calcium salts), magnesium, phosphorus. Rhubarb is low in calories (sixteen kilocalories per hundred grams of fresh product). But, since it has a strong acidic taste, for the neutralization of which requires a large amount of sugar, you need to use it with caution in baking. Among its beneficial properties, it is necessary to mention the laxative and choleretic effect, the ability to exert a restorative effect, a positive effect on the cardiovascular system. The root of this plant is used for inflammation (adnexitis, cholecystitis, rheumatism, pneumonia).

Rhubarb - benefit and harm

Any medicinal plant has contraindications for use. In large doses, the rhubarb stalk is harmful for those who suffer from acute inflammation of the gastrointestinal tract, gastritis, hemorrhoids with frequent exacerbations and bleeding, diabetes, rheumatism, gout, and urolithiasis, in which oxalate stones are formed. The plant accumulates harmful oxalic acid by the end of summer. Therefore, it is safer to use rhubarb, the benefits and harms of which are different in each individual case, at the beginning of summer and at the end of spring. To reduce the concentration of harmful acid, it is recommended to allow stems in a small amount of water.

Dishes from rhubarb

A small sugar content of the stems, as well as a high concentration of malic acid, allows using them in baking. In German, Swedish, Danish cuisine, many recipes with rhubarb. Most of them are sweet dishes. A distinctive feature of rhubarb is its good compatibility with many products and spices. For example, in pies and jams it is combined with strawberries, add to the dishes and fillings from rhubarb ginger, citrus peel, cinnamon and cloves. You can cook from it a great many light, bright and tasty salads. To do this, use both a raw rhubarb stalk, and stewed or canned. For example, a salad from this product, fragments of orange (peeled from white peel), grated carrots and herbs looks great and gorgeous. Rhubarb sauce is a good addition to meat, it has a pleasant acidity. In order to prepare meals from this product, you need to take not oxidized dishes - iron or brass will not work. Remember that by strongly digesting the petioles, you make it rough and tough. He needs a very short thermal treatment, in which the use of rhubarb is only increasing.