Vegetable

Whole Stalk

Rhubarb whole 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. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshPreparedSlicedStored Whole

Traits

AromaticFibrousIntactPortionPrep ReadyRecipe UnitStorageWhole Stalk

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 33

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 0.15 g
Cholesterol 0 mg
Sodium 19.9 mg
Salt 0.05 g
Total Carbohydrate 6.62 g
Dietary Fibre 2.51 g
Total Sugars 3.18 g
Complex / starch 2.11 g
Protein 2.08 g
Water 85.8 g

Detailed nutrients

Energy 33 kcal
Water 85.8 g
Carbohydrates 6.62 g
- Sugars 3.18 g
- Starch 2.11 g
- Fibre 2.51 g
Protein 2.08 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 74.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.53 mg
- Vitamin B5 — Pantothenic Acid 0.26 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 25.4 µg
- Vitamin C 2 mg
- Vitamin E 0.33 mg
- Vitamin K 29.5 µg
Minerals 319 mg
- Major Minerals 318 mg
  - Calcium 34 mg
  - Sodium 19.9 mg
  - Potassium 264 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: 0.53 · vitamin-b5-pantothenic-acid: 0.26 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 25.4 · vitamin-e: 0.33 · vitamin-k: 29.5 ·

Minerals

Sodium: 19.94 · Potassium: 264 · Calcium: 34 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

500

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

1700

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

2010