United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  09310, Rhubarb, frozen, cooked, with sugar
heading Nutrient Unit
Value per 100 g

cup 240 g
Proximates Water g 67.79 162.70
Proximates Energy kcal 116 278
Proximates Protein g 0.39 0.94
Proximates Total lipid (fat) g 0.05 0.12
Proximates Carbohydrate, by difference g 31.20 74.88
Proximates Fiber, total dietary g 2.0 4.8
Proximates Sugars, total g 28.70 68.88
Minerals Calcium, Ca mg 145 348
Minerals Iron, Fe mg 0.21 0.50
Minerals Magnesium, Mg mg 12 29
Minerals Phosphorus, P mg 8 19
Minerals Potassium, K mg 96 230
Minerals Sodium, Na mg 1 2
Minerals Zinc, Zn mg 0.08 0.19
Vitamins Vitamin C, total ascorbic acid mg 3.3 7.9
Vitamins Thiamin mg 0.018 0.043
Vitamins Riboflavin mg 0.023 0.055
Vitamins Niacin mg 0.200 0.480
Vitamins Vitamin B-6 mg 0.020 0.048
Vitamins Folate, DFE µg 5 12
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 4 10
Vitamins Vitamin A, IU IU 73 175
Vitamins Vitamin E (alpha-tocopherol) mg 0.19 0.46
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 21.1 50.6
Lipids Fatty acids, total saturated g 0.014 0.034
Lipids Fatty acids, total monounsaturated g 0.010 0.024
Lipids Fatty acids, total polyunsaturated g 0.025 0.060
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0