United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  09307, Rhubarb, raw
Food Group: Fruits and Fruit Juices
Scientific Name:  Rheum rhabarbarum
Carbohydrate Factor: 3.6   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 25%   Refuse Description:   19% ends, 6% leaves
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup, diced 122 g

stalk 51 g
Proximates Water g 93.61 38 0.270 114.20 47.74
Proximates Energy kcal 21 -- -- 26 11
Proximates Energy kJ 88 -- -- 107 45
Proximates Protein g 0.90 34 0.030 1.10 0.46
Proximates Total lipid (fat) g 0.20 1 -- 0.24 0.10
Proximates Ash g 0.76 33 0.050 0.93 0.39
Proximates Carbohydrate, by difference g 4.54 -- -- 5.54 2.32
Proximates Fiber, total dietary g 1.8 -- -- 2.2 0.9
Proximates Sugars, total g 1.10 -- -- 1.34 0.56
Minerals Calcium, Ca mg 86 9 6.000 105 44
Minerals Iron, Fe mg 0.22 33 0.010 0.27 0.11
Minerals Magnesium, Mg mg 12 33 0.000 15 6
Minerals Phosphorus, P mg 14 33 1.000 17 7
Minerals Potassium, K mg 288 17 21.000 351 147
Minerals Sodium, Na mg 4 17 1.000 5 2
Minerals Zinc, Zn mg 0.10 -- -- 0.12 0.05
Minerals Copper, Cu mg 0.021 32 0.002 0.026 0.011
Minerals Manganese, Mn mg 0.196 32 0.031 0.239 0.100
Minerals Selenium, Se µg 1.1 -- -- 1.3 0.6
Vitamins Vitamin C, total ascorbic acid mg 8.0 1 -- 9.8 4.1
Vitamins Thiamin mg 0.020 1 -- 0.024 0.010
Vitamins Riboflavin mg 0.030 1 -- 0.037 0.015
Vitamins Niacin mg 0.300 1 -- 0.366 0.153
Vitamins Pantothenic acid mg 0.085 -- -- 0.104 0.043
Vitamins Vitamin B-6 mg 0.024 1 -- 0.029 0.012
Vitamins Folate, total µg 7 4 0.000 9 4
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 7 4 0.000 9 4
Vitamins Folate, DFE µg 7 -- -- 9 4
Vitamins Choline, total mg 6.1 -- -- 7.4 3.1
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE 1 µg 5 1 -- 6 3
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta 1 µg 61 1 -- 74 31
Vitamins Carotene, alpha 1 µg 0 1 -- 0 0
Vitamins Cryptoxanthin, beta 1 µg 0 1 -- 0 0
Vitamins Vitamin A, IU 1 IU 102 1 -- 124 52
Vitamins Lycopene 1 µg 0 1 -- 0 0
Vitamins Lutein + zeaxanthin 1 µg 170 1 -- 207 87
Vitamins Vitamin E (alpha-tocopherol) mg 0.27 -- -- 0.33 0.14
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) µg 29.3 -- -- 35.7 14.9
Lipids Fatty acids, total saturated g 0.053 -- -- 0.065 0.027
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000
Lipids 14:0 g 0.001 -- -- 0.001 0.001
Lipids 16:0 g 0.046 -- -- 0.056 0.023
Lipids 18:0 g 0.004 -- -- 0.005 0.002
Lipids Fatty acids, total monounsaturated g 0.039 -- -- 0.048 0.020
Lipids 16:1 undifferentiated g 0.001 -- -- 0.001 0.001
Lipids 18:1 undifferentiated g 0.037 -- -- 0.045 0.019
Lipids 20:1 g 0.000 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.099 -- -- 0.121 0.050
Lipids 18:2 undifferentiated g 0.099 -- -- 0.121 0.050
Lipids 18:3 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Flavan-3-ols (+)-Catechin 2 mg 2.2 4 0 2.6 1.1
Flavan-3-ols (-)-Epigallocatechin 2 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 2 mg 0.5 4 0 0.6 0.3
Flavan-3-ols (-)-Epicatechin 3-gallate 2 mg 0.6 4 0 0.7 0.3
Flavan-3-ols (-)-Epigallocatechin 3-gallate 2 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (+)-Gallocatechin 2 mg 0.0 4 0 0.0 0.0
Isoflavones Daidzein 4 mg 0.00 1 -- 0.00 0.00
Isoflavones Genistein 4 mg 0.00 1 -- 0.00 0.00
Isoflavones Total isoflavones 4 mg 0.00 1 -- 0.00 0.00
Proanthocyanidin Proanthocyanidin dimers 3 mg 1.7 1 -- 2.1 0.9
Proanthocyanidin Proanthocyanidin trimers 3 mg 1.8 1 -- 2.2 0.9
Proanthocyanidin Proanthocyanidin 4-6mers 3 mg 3.4 1 -- 4.1 1.7
Proanthocyanidin Proanthocyanidin 7-10mers 3 mg 1.9 1 -- 2.3 1.0
Proanthocyanidin Proanthocyanidin polymers (>10mers) 3 mg 79.0 1 -- 96.4 40.3

Sources of Data

1I.M. Heinonen, V. Ollilainen, E. Linkola, P. Varo, P. Koivistoinen Carotenoids in Finnish Foods: Vegetables, Fruits, and Berries , 1989 Journal of Agriculture and Food Chemistry 37   pp.655-659
2Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.  Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods. , 2000 J. Agric. Food Chem. 48   pp.1746-1751
3Hellstr�m, T�rr�nen, A.R., and Matilla, P.H. Proanthocyanidins in common food products of plant origin , 2009 J. Agric. Food Chem. 57   pp.7899-7906
4Liggins, J., Bluck, L. J. C., Runswick, S., Atkinson, C., Coward, W. A., Bingham, S. A.  Daidzein and genistein content of fruits and nuts. , 2000 J. Nutr. Biochem. 11   pp.326-331
Langual Code(s)

  • A0143 FRUIT OR FRUIT PRODUCT (US CFR)
  • A1279 0900 FRUITS AND FRUIT JUICES (USDA SR)
  • B1364 RHUBARB
  • C0101 STEM OR STALK (WITHOUT LEAVES)
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION