Rhubarb

They learned and began to grow rhubarb in China, where it was used as a medicine. The rhubarb then made its way to Europe, where it was called the "excellent yellow root. " And only then did the rhubarb appear in Russia. In the 18th century, it was even grown for export in Siberia.

Rhubarb is one of the earliest plants rich in vitamins and nutrients. Therefore, the beneficial properties of rhubarb are truly invaluable for the body after a long winter during a period of lack of vitamins.

Rhubarb benefits

Rhubarb has long been used as a food, ornamental and medicinal plant. The benefits of rhubarb as a therapeutic agent have been repeatedly tested and proven. In folk medicine, all parts of the plant are used: both underground and terrestrial parts of it. Substances with a strong laxative effect were found in the roots of rhubarb. For this property rhubarb was so highly valued in ancient times.

Eating rhubarb improves appetite and restores normal gastrointestinal function. The benefits of rhubarb as an anti-inflammatory, antimicrobial, choleretic and general strengthening agent are also recognized.

Rhubarb contains a significant amount of vitamins A, B, C, calcium, magnesium, phosphorus and iron. A unique substance chrysarobin was found in rhubarb, known for its effectiveness in combating external manifestations of psoriasis. Rhubarb has proven its worth in the treatment of malblood, tuberculosis, sclerosis, arthritis, as well as liver diseases. Rhubarb is also widely used in medicines recommended by official medicine. Rhubarb in pharmacies can be found in the form of powder, extract, tincture, tablets.

Rhubarb found himself in cooking. To most, it is known as a beautiful filling for pies and a component of vitamin salads. But in Europe, rhubarb is considered one of the best additions to fish, a remarkably tasty and fragrant seasoning. The calorie content of rhubarb is only 16 kcal. 100 gr. Therefore, it will be simply indispensable to maintain harmony and excellent health.

Rhubarb is remarkable when raw, but many people prefer to cook it before eating it. Here you should know a few nuances. Some sources advise cleaning rhubarb from the skin, but in fact this is not at all necessary, especially since rhubarb skin contains the largest amount of beneficial substances.

Rhubarb harms

When preparing rhubarb, it should be remembered that it should not be exposed to high temperatures for a long time. In this case, oxalic acid accumulates in it and you can feel on yourself not only the benefits, but also the harm of rhubarb. Rhubarb contains a large amount of potassium, which, reacting with oxalic acid, accumulates in the body. Rhubarb is not recommended in large quantities during pregnancy, as well as in rheumatism, diabetes mellitus, gout, gastrointestinal bleeding, hemorrhoids, urolithiasis, cholecystitis and peritonitis.