Vegetable
Trimmed Stalk
Rhubarb trimmed stalk is a prepared form of the stalk, 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. Salt early for large joints, late for delicate leaves and soft fruit.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 20.5 mg
- Salt 0.05 g
- Total Carbohydrate 7.06 g
- Dietary Fibre 2.51 g
- Total Sugars 2.85 g
- Complex / starch 2.03 g
- Protein 1.89 g
- Water 94.9 g
- Energy 35.2 kcal
- Water 94.9 g
- Carbohydrates 7.06 g
- Protein 1.89 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Omega-3 0.01 g
- Vitamins 82.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.49 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 34.3 µg
- Vitamin C 2 mg
- Vitamin E 0.45 mg
- Vitamin K 27.8 µg
- Minerals 292 mg
- Major Minerals 290 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.49 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 34.3 · vitamin-e: 0.45 · vitamin-k: 27.8 ·
Minerals
Trimmed Stalk of Rhubarb: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected rhubarb for flavour, yield and keeping quality, including named trimmed stalk portions.
Market gardeners and growers selected rhubarb for flavour, yield and keeping quality, including named trimmed stalk portions.
Cooks bought prepped forms of rhubarb for speed while markets still sold whole produce, including named trimmed stalk portions.