Reasons why you should include rhubarb in your diet

Rhubarb is a green and red herbal vegetable that grows very well in fresh, fertile environments with plenty of sunlight. Of Asian origin and already spread around the world, rhubarb is still little, but it has several benefits when consumed in your diet regularly. Follow the reading of this article in its entirety and find out why include rhubarb in your diet.

Read more:Discover some atypical vegetables that have gained space in Brazilian cuisine

What are the benefits of rhubarb?

Although little known or used in Brazilian cuisines, rhubarb is a vegetable widely used in natural medicine because it is very beneficial for health due to its therapeutic characteristics. So, check out some of its other benefits when consumed regularly.

Improves eye health

Being an excellent source of vitamin A, this substance directly contributes to the health of the eyes, as it protects the cornea and fights macular degeneration (because of the lutein antioxidant). In addition, it is rich in various antioxidants that boost immunity and are good for the skin.

Strengthens bone structure

Few people are aware that rhubarb is essential for bone health. Because it is very rich in vitamin K, it helps fix calcium in the bones and improves healing and blood clotting. Furthermore, this vitamin is important for vascular health and helps maintain the balance of body functioning.

Help heart health

Like many vegetables, rhubarb is a source of antioxidants that help the cardiovascular system. This is because they fight the oxidative effects of free radicals associated with heart disease. In addition, rhubarb also boosts the immune system as it is a source of selenium and vitamin A. Another positive aspect of rhubarb is that it has good nutritional value as it contains high levels of various vitamins and minerals (potassium, magnesium and selenium, for example) and even fiber to help with digestion.

Characteristics of the taste of this vegetable

When we talk about the flavor of this vegetable, we can point out some characteristics that are highlighted below:

• Rhubarb stems taste very bitter/sour when raw, but become astringent with a hint of bitterness when cooked;
• This root is usually made into powdered medicinal tea, which has an astringent, slightly bitter, but also mildly sweet taste.