Vegetable

Leaf Top

Rhubarb leaf top is a prepared form of the leaf, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshPreparedRawWilted

Traits

FreshLeaf TopPortionPrep ReadyTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 32.1

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 18.9 mg
Salt 0.05 g
Total Carbohydrate 6.18 g
Dietary Fibre 3.22 g
Total Sugars 3.17 g
Complex / starch 2.05 g
Protein 2.02 g
Water 95.8 g

Detailed nutrients

Energy 32.1 kcal
Water 95.8 g
Carbohydrates 6.18 g
- Sugars 3.17 g
- Starch 2.05 g
- Fibre 3.22 g
Protein 2.02 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 673 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.5 mg
- Vitamin B5 — Pantothenic Acid 0.25 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 173 µg
- Vitamin C 30 mg
- Vitamin E 1.7 mg
- Vitamin K 450 µg
Minerals 414 mg
- Major Minerals 413 mg
  - Calcium 57 mg
  - Sodium 18.9 mg
  - Potassium 337 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.5 · vitamin-b5-pantothenic-acid: 0.25 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 173.3 · vitamin-e: 1.7 · vitamin-k: 450.4 ·

Minerals

Sodium: 18.92 · Potassium: 337 · Calcium: 57 · Iron: 1.5 ·

Leaf tissue is fibre- and water-forward with low energy density.

History

500

Cooks bought prepped forms of rhubarb for speed while markets still sold whole produce, including named leaf top portions.

1850

Market gardeners and growers selected rhubarb for flavour, yield and keeping quality, including named leaf top portions.

1980

Cold storage and transport made rhubarb a year-round kitchen staple in many regions, including named leaf top portions.