Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 21 kCal | 1684 kCal | 1.2% | 5.7% | 8019 g |
| Proteins | 0.55 g | 76 g | 0.7% | 3.3% | 13818 g |
| Fats | 0.11 g | 56 g | 0.2% | 1% | 50909 g |
| Carbohydrates | 3.3 g | 219 g | 1.5% | 7.1% | 6636 g |
| Alimentary fiber | 1.8 g | 20 g | 9% | 42.9% | 1111 g |
| Water | 93.51 g | 2273 g | 4.1% | 19.5% | 2431 g |
| Ash | 0.72 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 5 μg | 900 μg | 0.6% | 2.9% | 18000 g |
| beta Carotene | 0.064 mg | 5 mg | 1.3% | 6.2% | 7813 g |
| Lutein + Zeaxanthin | 170 μg | ~ | |||
| Vitamin B1, thiamine | 0.031 mg | 1.5 mg | 2.1% | 10% | 4839 g |
| Vitamin B2, riboflavin | 0.029 mg | 1.8 mg | 1.6% | 7.6% | 6207 g |
| Vitamin B4, choline | 6.1 mg | 500 mg | 1.2% | 5.7% | 8197 g |
| Vitamin B5, pantothenic | 0.065 mg | 5 mg | 1.3% | 6.2% | 7692 g |
| Vitamin B6, pyridoxine | 0.025 mg | 2 mg | 1.3% | 6.2% | 8000 g |
| Vitamin B9, folate | 8 μg | 400 μg | 2% | 9.5% | 5000 g |
| Vitamin C, ascorbic | 4.8 mg | 90 mg | 5.3% | 25.2% | 1875 g |
| Vitamin E, alpha tocopherol, TE | 0.27 mg | 15 mg | 1.8% | 8.6% | 5556 g |
| Vitamin K, phylloquinone | 29.3 μg | 120 μg | 24.4% | 116.2% | 410 g |
| Vitamin PP, NE | 0.203 mg | 20 mg | 1% | 4.8% | 9852 g |
| Macronutrients | |||||
| Potassium, K | 108 mg | 2500 mg | 4.3% | 20.5% | 2315 g |
| Calcium, Ca | 194 mg | 1000 mg | 19.4% | 92.4% | 515 g |
| Magnesium, Mg | 18 mg | 400 mg | 4.5% | 21.4% | 2222 g |
| Sodium, Na | 2 mg | 1300 mg | 0.2% | 1% | 65000 g |
| Sulfur, S | 5.5 mg | 1000 mg | 0.6% | 2.9% | 18182 g |
| Phosphorus, P | 12 mg | 800 mg | 1.5% | 7.1% | 6667 g |
| Trace Elements | |||||
| Iron, Fe | 0.29 mg | 18 mg | 1.6% | 7.6% | 6207 g |
| Manganese, Mn | 0.097 mg | 2 mg | 4.9% | 23.3% | 2062 g |
| Copper, Cu | 23 μg | 1000 μg | 2.3% | 11% | 4348 g |
| Selenium, Se | 1.1 μg | 55 μg | 2% | 9.5% | 5000 g |
| Zinc, Zn | 0.1 mg | 12 mg | 0.8% | 3.8% | 12000 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 1.1 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.029 g | max 18.7 г | |||
| 14: 0 Myristic | 0.001 g | ~ | |||
| 16: 0 Palmitic | 0.025 g | ~ | |||
| 18: 0 Stearin | 0.002 g | ~ | |||
| Monounsaturated fatty acids | 0.021 g | min 16.8 г | 0.1% | 0.5% | |
| 16: 1 Palmitoleic | 0.001 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.02 g | ~ | |||
| Polyunsaturated fatty acids | 0.054 g | from 11.2 to 20.6 | 0.5% | 2.4% | |
| 18: 2 Linoleic | 0.054 g | ~ | |||
| Omega-6 fatty acids | 0.054 g | from 4.7 to 16.8 | 1.1% | 5.2% |
The energy value is 21 kcal.
- cup, diced = 137 g (28.8 kCal)
Rhubarb, frozen, uncooked rich in vitamins and minerals such as: vitamin K – 24,4%, calcium – 19,4%
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
Tags: calorie content 21 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Rhubarb, frozen, uncooked, calories, nutrients, useful properties Rhubarb, frozen, uncooked