Rhubarb, stems only, stewed without sugar

Rhubarb stems are the edible stalks of the rhubarb plant. The figures here describe stems stewed in water without added sugar. This form is mainly water and provides small amounts of carbohydrate, fibre and protein, along with minerals such as potassium and calcium. Per 100g, it contains 1.3g of fibre, 1.2g of sugars, 261mg of potassium and 76mg of calcium.

Fibre supports normal bowel function, while potassium contributes to normal muscle and nerve function. Although no sugar is added during cooking, rhubarb still contains naturally occurring sugars. Adding sugar or serving it with sweetened accompaniments will increase the sugar and energy content of the dish. Full nutrient figures are given in the tables below.