GOOD
Nutrition
WHAT WE’RE EATING
Rhubarb If I had to choose between the five Head Chef, Natur basic e’s Fare Markets flavours (sweet, salty, sour, bitter, and umami) sour would win for me every time. Nothing epitomizes that quite like a stalk of fresh rhubarb in the spring.
Nick Johnston
Did you know? • Contrary to popular belief, rhubarb is a vegetable, not a fruit. • Rhubarb plants can live for up to 15 years. • Rhubarb tops contain oxalic acid and glycosides which are poisonous, so be sure to only eat the red stalks. • Though not often used, the word rhubarb can also mean a heated argument or debate. • The redder the rhubarb stalk, the sweeter the flavour.
18 | May/June 2015
Rhubarb is probably most commonly known for its use in strawberry rhubarb pie. And while it makes a delicious dessert, rhubarb is also a powerhouse of nutrients. It has long been valued in Chinese medicine for the plethora of vital phyto-nutrients and antioxidants it contains. Rhubarb is rich in folates, riboflavin, niacin, vitamin B-6, thiamin, and pantothenic acid. On top of that, rhubarb’s red stalks are chock full of lutein and vitamin A, both of which are key nutrients for eye and skin health. Like other green leafy vegetables, rhubarb is rich in vitamin K. 100 g of rhubarb contains a quarter of the daily recommended intake of vitamin K. Critical for the absorption of calcium into the bones, vitamin K is a nutrient that is extremely difficult to source from food, so adding rhubarb will go a long way toward fighting osteoporosis. In addition, vitamin K has been studied as a preventative treatment for Alzheimer’s disease. Research has shown that Alzheimer’s patients may have dysregulated calcium in their brains, a condition that could potentially be treated with vitamin K. Rhubarb is in season from April to August. When shopping for rhubarb, look for fresh, firm, and crispy stalks. Bright, deeply coloured stalks have the best flavour, so avoid dull coloured pieces with bruises or blemishes. Once home, wrap rhubarb in a paper towel and put it inside a plastic bag. Stored in a crisper, rhubarb should keep like this for two to three weeks.