[16] Later, it also started arriving via the new maritime routes, or overland through Russia. I say fruit, but the produce I am referring to is actually a vegetable. This article provides a detailed overview of rhubarb, including its uses and potential health benefits. The most popular accompanying spice to use is ginger, although cinnamon and nutmeg are also popular additions. "[23], The advocate of organic gardening Lawrence D. Hills listed his favourite rhubarb varieties for flavour as ‘Hawke's Champagne’, ‘Victoria’, ‘Timperley Early’, and ‘Early Albert’, also recommending ‘Gaskin's Perpetual’ for having the lowest level of oxalic acid, allowing it to be harvested over a much longer period of the growing season without developing excessive sourness. In one controlled study, men with high levels ate 27 grams of rhubarb-stalk fiber every day for a month. They have a strong, tart taste. The species Rheum x … How do you cook rhubarb? Rhubarb is also a rich source of antioxidants. Rhubarb is a strange fruit. This means that while many of us would call rhubarb a fruit because it’s used like one, technically, it’s actually a vegetable, and those lovely vegetables that we … The sweetness of the juicy strawberries balances … Rhubarb is a perennial vegetable that can be easily grown at home for use in your favorite recipes, from rhubarb custard pie to rhubarb muffins and more. Fruit is generally low in calories and high in fiber, which may help you lose weight. Vitamin B6 deficiency and high vitamin C intake may also increase your risk (14). Rhubarb is renowned for its sour taste and thick stalks, which are usually cooked with sugar. And, yes, rhubarb is indeed a vegetable! Otherwise, it’s not a significant source of essential nutrients. During Islamic times, it was imported along the Silk Road, reaching Europe in the 14th century through the ports of Aleppo and Smyrna, where it became known as "Turkish rhubarb". Rhubarb is a vegetable grown for its thick, sour stalks, which are usually eaten after being cooked with sugar. … [17] Grieve claims a date of 1820 in England. [17], The cost of transportation across Asia made rhubarb expensive in medieval Europe. Rhubarb is not especially rich in essential nutrients, and its calorie content is low. It is called the “pie plant” because one of its most popular uses is as pie filling. In the United States, it is usually infused with strawberry juice to mimic the popular strawberry rhubarb pie. Rhubarb is a vegetable often categorized as a fruit. Interestingly, some gut bacteria, such as Oxalobacter formigenes, degrade and neutralize dietary oxalates (15, 16). Rhubarb is almost invariably used as a fruit in the kitchen¹. Studies on the health benefits of rhubarb are limited. In former days, a common and affordable sweet for children in parts of the United Kingdom and Sweden was a tender stick of rhubarb, dipped in sugar. Notably, cooking reduces its levels of oxalates. The root and underground stem (rhizome) are used to make medicine. The use of rhubarb stalks as food is a relatively recent innovation. Rhizomes and roots grow underground — however, a rhizome is not a root, rather a stem that grows horizontally. This article takes a close look at the differences between the two. Rhubarb Relieves Constipation. It is usually used in jams and desserts, which contain plenty of added sugar. Rhubarb grown in hothouses (heated greenhouses) is called "hothouse rhubarb", and is typically made available at consumer markets in early spring, before outdoor cultivated rhubarb is available. A few creative ideas include rhubarb salad and healthy rhubarb crumble. [3] In appearance, samples of culinary rhubarb vary on a continuum between R. rhaponticum and R. rhabarbarum. Humans have been poisoned after ingesting the leaves, a particular problem during World War I when the leaves were mistakenly recommended as a food source in Britain. Several varieties and species exist. In fact, it’s easily mistaken for a fruit. The harvest time begins in April. Wrongly, Rhubarb is often counted among the fruit species. It can also be roasted at 350 F with just sugar. [34], In traditional Chinese medicine, rhubarb roots of several species were used as a laxative for several millennia,[35] although there is no clinical evidence to indicate such use is effective. Rhubarb is a good source of fiber and antioxidants. Rhubarb damaged by severe cold should not be eaten, as it may be high in oxalic acid, which migrates from the leaves and can cause illness. Not everyone responds to dietary oxalate in the same way. In Northern Europe and North America the stalks are commonly cut into pieces and stewed with added sugar until soft. Cooking the leaves with baking soda can make them more poisonous by producing soluble oxalates. This substance is particularly abundant in the leaves, but the stalks may also contain high amounts, depending on the variety. This rhubarb sauce recipe is simple to make in 20 minutes, with just 3 ingredients. The rest period after harvesting is important to ensure a rich harvest the following year. Sensational strawberry rhubarb pie with frozen fruit is a flavorful blend of juicy strawberries and tart rhubarb in a flaky bottom crust. This usage was first recorded in 18th to 19th-century England after affordable sugar became more widely available.[17][19]. In the northwestern US states of Oregon and Washington, there are typically two harvests, from late April to May and from late June into July;[10] half of all US production is in Pierce County, Washington. I know, I just said the tomato isn’t poisonous. The resulting compote, sometimes thickened with corn starch, can then be used in pies, tarts and crumbles. ", "Safety (MSDS) data for oxalic acid dihydrate", "THE ORGANIC ACIDS OF RHUBARB (RHEUM HYBRIDUM). I can’t be the only one, can I? The precise origin of culinary rhubarb is unknown. [5] The leaf stalks can be used raw, when they have a crisp texture (similar to celery, although it is in a different family), but are most commonly cooked with sugar and used in pies, crumbles and other desserts. The species Rheum rhabarbarum (syn. This cool-season crop, which is perennial in many areas, is grown for its fibrous leaf stalks that can make a wonderful tart treat. The rosy, green-tipped stalks … [45] The leaves are believed to also contain an additional, unidentified toxin,[46] which might be an anthraquinone glycoside (also known as senna glycosides). [7] In temperate climates, rhubarb is one of the first food plants harvested, usually in mid- to late spring (April or May in the Northern Hemisphere, October or November in the Southern Hemisphere), and the season for field-grown plants lasts until the end of summer. Rhubarb (Rheum officinale Baillon) is a very undemanding perennial vegetable. However, modern rhubarb cultivars are tetraploids with 2n = 44, in contrast to 2n = 22 for the wild species. Healthline Media does not provide medical advice, diagnosis, or treatment. The sour taste is mainly due to malic acid and oxalic acid — though forced rhubarb is much less sour than other varieties. [24], The following cultivars have gained the Royal Horticultural Society’s Award of Garden Merit:[25], The word rhubarb is likely to have derived in the 14th century from the Old French rubarbe, which came from the Latin rheubarbarum and Greek rha barbaron, meaning 'foreign rhubarb'. This beneficial effect is not exclusive to rhubarb fiber. The roots of this plant have been used as a laxative for thousands of years. Due to its sourness, it’s regularly sugared for use in jams and desserts. Too much calcium oxalate can lead to hyperoxaluria, a serious condition characterized by the accumulation of calcium oxalate crystals in various organs. [33] Rhubarb in the US is also often paired with strawberries to make strawberry-rhubarb pie, though some rhubarb purists jokingly consider this "a rather unhappy marriage".[33]. Constipation is common, but certain foods can provide relief. The pretty pink stalks are a delicious addition to pies, muffins, jams and more. [31], Rhubarb is grown primarily for its fleshy leafstalks, technically known as petioles. The stalks range in color from red to pink to pale green and have a consistency that’s similar to celery. These crystals may form kidney stones. Rhubarb is grown widely, and with greenhouse production it is available throughout much of the year. However, it is a very good source of vitamin K1, providing around 26–37% of the Daily Value (DV) in a 3.5-ounce (100-gram) serving depending on whether it’s cooked (2, 3). Rhubarb is a vegetable, but it is often prepared or combined with fruit for desserts. One study suggests that its total polyphenol content may be even higher than that of kale (7). [15] The value of rhubarb can be seen in Ruy Gonzáles de Clavijo's report of his embassy in 1403–05 to Timur in Samarkand: "The best of all merchandise coming to Samarkand was from China: especially silks, satins, musk, rubies, diamonds, pearls, and rhubarb..."[18], The high price as well as the increasing demand from apothecaries stimulated efforts to cultivate the different species of rhubarb on European soil. [4], Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. Rhubarb can also be used to make alcoholic drinks, such as fruit wines or Finnish Rhubarb sima (mead). Experts believe that excess sugar consumption is a major cause of obesity and many chronic diseases. Traditionally, rhubarb is known as a very hardy and versatile plant that, like asparagus, can be harvested until around Midsummer’s Day (24 June). What's the Difference Between Fruits and Vegetables? It is also moderately high in vitamin C, boasting 6% of the DV in a 3.5-ounce (100-gram) serving. [20], Though it is often asserted that rhubarb first came to the United States in the 1820s,[21] John Bartram was growing medicinal and culinary rhubarbs in Philadelphia from the 1730s, planting seeds sent to him by Peter Collinson. Interestingly, growing rhubarb in darkness makes it less sour and more tender. [47], In the petioles (leaf stalks), the proportion of oxalic acid is about 10% of the total 2–2.5% acidity, which derives mainly from malic acid. In 1947 a New York court declared rhubarb a fruit because it's most often cooked as one in the United States (and, it's said, because it was a way to save businesses who imported these stalks from … However, rhubarb has a little bit of a shady side. [17] Certain species came to be grown in England to produce the roots. Here are eight things you can do in the early stages of a cold sore to help manage symptoms. Studies show that rhubarb fiber may lower cholesterol, but research on its health benefits is otherwise limited. It’s also a good source of fiber. In fact, its dried roots have been utilized in traditional Chinese medicine for thousands of years. ; Walmart - Walmart sells rhubarb canned, frozen and possibly fresh when it's in season. The LD50 (median lethal dose) for pure oxalic acid in rats is about 375 mg/kg body weight,[42] or about 25 grams for a 65-kilogram (143 lb) human. The reason being, rhubarb is most often cooked as fruit in the United States. Historically, different plants have been called "rhubarb" in English. 19 Desserts You Won’t Believe Are Actually Healthy, 11 Reasons Why Too Much Sugar Is Bad for You. Guess what, rhubarb is a vegetable, even though it is commonly used in pies, muffins, sauces and desserts. It is also used to make Kompot. Did you guess a fruit? In 1947, the U.S. Although widely considered as a vegetable, in America, it is considered a fruit, since it is mainly used as a fruit in culinary practices. It looks like a vegetable, but is cooked as a fruit. Additionally, growing evidence suggests this problem is worse for those who lack certain beneficial gut bacteria. Organic Gardening. This is due to its sour, fruity taste and the fact that it is mainly used for desserts. Make sure to avoid the leaves. Many cultivars have been developed for human consumption, most of which are recognised as Rheum × hybridum by the Royal Horticultural Society.[6]. In the United States the common usage of rhubarb in pies has led to it being nicknamed ‘pie plant’, by which it is referred to in many 19th century US cookbooks. © 2005-2020 Healthline Media a Red Ventures Company. Rhubarb looks like giant red celery stalks, but doesn’t taste like celery Rhubarb is a vegetable that many people treat like a fruit. This was good news for businesses who … A 3.5-ounce (100-gram) serving of cooked rhubarb with added sugar contains (3): Although there are decent amounts of calcium in rhubarb, it’s mainly in the form of the antinutrient calcium oxalate. Certainly I would expect to tag a question about rhubarb pie with [fruit][pie] as these cook rather differently to meat pies (for example). [30] The Greek physician Dioscorides used the Greek word ῥᾶ (rha), whereas Galen later used ῥῆον (rhēon), Latin rheum. [19] The local availability of the plants grown for medicinal purposes, together with the increasing abundance and decreasing price of sugar in the 18th century, galvanised its culinary adoption. In fact, I had never even heard of it until I moved to New York. Here are 11 negative health effects of consuming…. The large, triangular leaves contain high levels of oxalic acid and anthrone glycosides, making them inedible. As sweet rhubarb pies are a traditional dessert in the United Kingdom and North America, this vegetable is sometimes called “pie plant.”. They readily hybridize, and culinary rhubarb was developed by selecting open-pollinated seed, so that its precise origin is almost impossible to determine. I wasn’t sure my girls would like the cake, and prefaced it that way before serving them a thin wedge. Is rhubarb a fruit or a vegetable? THE BEHAVIOR OF THE ORGANIC ACIDS DURING CULTURE OF EXCISED LEAVES", "Canadian Poisonous Plants Information System", "Oxalate content of foods and its effect on humans", https://en.wikipedia.org/w/index.php?title=Rhubarb&oldid=991911707, Short description is different from Wikidata, Articles containing Chinese-language text, Articles containing Ancient Greek (to 1453)-language text, Articles needing additional references from May 2014, All articles needing additional references, Wikipedia articles incorporating a citation from the 1911 Encyclopaedia Britannica with Wikisource reference, Creative Commons Attribution-ShareAlike License, This page was last edited on 2 December 2020, at 13:47. Like other fruits and vegetables, it’s also high in fiber, providing similar amounts as oranges, apples, or celery. Sustained hyperoxaluria can lead to kidney failure (12). It’s early yet but my favorite fruit is making its rosy appearance in the garden. What’s more, cooking your rhubarb may reduce its oxalate content by 30–87% (17, 18, 19, 20). [15] Though Dioscurides' description of ρηον or ρά indicates that a medicinal root brought to Greece from beyond the Bosphorus may have been rhubarb, commerce in the drug did not become securely established until Islamic times. However, you can also find rhubarb recipes with little or no added sugar. Once it bakes, though, the batter rises up, enveloping the vegetable, creating a cake with pockets of sweet, sour rhubarb jam. I’m talking about rhubarb which is, indeed, technically a veggie, but if you are confused about which one it is you are in good company. Instead, it’s normally cooked — either sweetened with sugar or used as an ingredient. Only the stalks are eaten, most commonly in sweet soups, jams, sauces, pies, tarts, crumbles, cocktails, and rhubarb wine. First things first: rhubarb is a vegetable that functions like a fruit. Its tart flavor pairs well with dishes cooked with sugar, ginger, or strawberries. In Europe and North America, it’s cooked and often sweetened. Botanically, a fruit contains seeds and vegetables consist of leaves, stalks and roots. Well, apparently it’s a vegetable. ‘McDonald’s Canadian Red’ is another deep red rhubarb that works well for canning, freezing or rhubarb pies. In Asia, its roots are used medicinally. [8] Serious cases of rhubarb poisoning are not well documented. In the United Kingdom, the first rhubarb of the year is harvested by candlelight in forcing sheds where all other light is excluded, a practice that produces a sweeter, more tender stalk. Rhubarb can be eaten raw, but because of its tart flavor, it is more often cooked and sweetened with sugar. (These rhubarb recipes are ready for spring!) My mind definitely doesn’t go to “vegetable” when it comes to rhubarb because we use it to prepare deliciously sweet desserts. Rhubarb is grown primarily for its fleshy leafstalks, technically known as petioles. [39][40][41] The toxic rhubarb leaves have been used in flavouring extracts, after the oxalic acid is removed by treatment with precipitated chalk (i.e., calcium carbonate). Due to its sour taste, it’s rarely eaten raw. Hungry wildlife may dig up and eat rhubarb roots in the spring, as stored starches are turned to sugars for new foliage growth. III. Rhubarb is technically a vegetable, but is legally considered a fruit. Before that, it was mainly used medicinally. Rhubarb is a vegetable often categorized as a fruit. These fruity, chocolatey, and creamy healthy desserts prove it doesn't have to be. Rhubarb is among the richest dietary sources of calcium oxalate, the most common form of oxalic acid in plants. In the United Kingdom, as well as being used in the typical pies, tarts and crumbles, rhubarb compote is also combined with whipped cream and/or custard to make respectively rhubarb fool and rhubarb and custard. The small flowers are grouped in large compound leafy greenish-white to rose-red inflorescences. Here are the 11 best fruits to eat for weight loss. Rhubarb is a confusing plant. By the early 18th century, these two species and a possible hybrid of unknown origin, R. × hybridum, were grown as vegetable crops in England and Scandinavia. A 3.5-ounce (100-gram) serving of cooked rhubarb provides 26% of the DV for vitamin K1. [36], The rhizomes contain stilbenoid compounds (including rhaponticin), and the flavanol glucosides (+)-catechin-5-O-glucoside and (−)-catechin-7-O-glucoside.[38]. [31] The specific epithet rhaponticum, applying to one of the presumed parents of the cultivated plant, means 'rha from the region of the Black Sea'. Legally, though, it’s a fruit. Since it may be high in oxalate, you should avoid eating too much of it and try to select stalks from low-oxalate varieties. In the West, the most common variety is called culinary or garden rhubarb (Rheum x hybridum). Penguin 1997. page 145, Learn how and when to remove this template message, "Culinary Rhubarb Production in North America: History and Recent Statistics", "Did John Bartram introduce rhubarb to North America? Some people are genetically predisposed to health problems associated with oxalates (13). I did not grow up eating rhubarb. Rhubarb is a perennial plant that has stalks similar to celery. Rhubarb is also high in proanthocyanidins, also known as condensed tannins (8, 9). Adding to the confusion, rhubarb is officially classified as a fruit by the U.S. Department of Agriculture (USDA) (1). Rhubarb is a vegetable known for its reddish stalks and sour taste. In 1947, a New York court actually made the distinction. [2] The whole plant – a herbaceous perennial growing from short, thick rhizomes – is also called rhubarb. Rhubarb is a plant that enjoys cold climates and is found in mountainous and temperate areas of the world like Northeast Asia. Mayo is a popular condiment for sandwiches and often used as a base for salad dressings and sauces. The antioxidants in rhubarb include anthocyanins, which are responsible for its red color and thought to provide health benefits. You might dream of a making a fresh rhubarb pie or having an endless supply for cooking, baking, and drinks. So where does rhubarb fall in the botanical spectrum? Although it's technically a vegetable, rhubarb actually gained legal status as a fruit in 1947 when the U.S. Customs Court ruled that because it was used like a fruit for culinary purposes, it must be considered a fruit. You know, I had this moment when I realized I didn’t know whether rhubarb is a vegetable or a fruit. [36][37], The roots and stems contain anthraquinones, such as emodin and rhein. However, a few studies have examined the effects of isolated rhubarb stalk components, such as its fiber. One pound of rhubarb is about three cups chopped, which cooks down to about two cups. [12], The colour of rhubarb stalks can vary from the commonly associated crimson red, through speckled light pink, to simply light green. Its acidity is mainly due to its high levels of malic and oxalic acid. It is still eaten this way in western Finland, Norway, Canada, Iceland, Latvia, Lithuania, the Faroe Islands and Sweden, and also some other parts of the world. Rhubarb is also used for medicinal purposes in traditional Chinese and medieval Arabian and European medicine. [43] While the oxalic acid content of rhubarb leaves can vary, a typical value is about 0.5%,[44] meaning a 65 kg adult would need to eat 4 to 8 kg (9 to 18 lbs) to obtain a lethal dose, depending on which lethal dose is assumed. Customs Court ruled that because we use rhubarb in pies, tarts and desserts, the vegetable should be classified as a fruit. The stalks grow straight into the air with broad, green leaves, ranging in color from lime green to deep red. [8] These sheds are dotted around the "Rhubarb Triangle" between Wakefield, Leeds, and Morley.[9]. In addition, rhubarb can be a beautiful ornamental plant with its large, textured leaves and chunky stems. In fact, according to folk tradition, rhubarb should not be harvested past late June, as oxalic acid levels are said to rise from spring to summer. Rhubarb is a plant. Rhubarb is probably the most sour-tasting vegetable you can find. Rhubarb stalks are a good source of fiber, which may affect your cholesterol. That said, it’s easy to use in low-sugar recipes — or even cooked with no sugar at all. Rhubarb has … Malic acid is one of the most abundant acids in plants and contributes to the sour taste of many fruits and vegetables (8). — Michael Marks, Correspondent In the Bins The "Russian rhubarb" was the most valued, probably because of the rhubarb-specific quality control system maintained by the Russian Empire. Although reports of rhubarb poisoning are rare, make sure you consume it in moderation and avoid the leaves. Or, is it a vegetable?? The colour is not related to its suitability for cooking:[13], The Chinese call rhubarb "the great yellow" (dà huáng 大黃), and have used rhubarb root for medicinal purposes for thousands of years. Here are 5 myths about the best time to eat fruit, along with the truth. THE tomato may be a fruit that masquerades as a vegetable, but in revenge, there is rhubarb, a vegetable that is used as a fruit. Despite its similar appearance to celery, rhubarb is no relation. [22] From the first, the familiar garden rhubarb was not the only Rheum in American gardens: Thomas Jefferson planted R. undulatum at Monticello in 1809 and 1811, observing that it was "Esculent rhubarb, the leaves excellent as Spinach. Our website services, content, and products are for informational purposes only. Rhubarb Plant Types. The fruit isn’t, but the leaves, roots, and stem … This usage was first recorded in 18th to 19th-century England after affordable sugar became more widely available. [19] Rhubarb was grown in Scotland from at least 1786, having been introduced to the Botanical Garden in Edinburgh by the traveller Bruce of Kinnaird. You can also add this vegetable or its jam to your morning oatmeal. Botanically, rhubarb is a vegetable from cultivated plants in the genus Rheum in the family Polygonaceae, even though it was legally considered a fruit in a New York court in 1947, as a way to save businesses who imported rhubarb from spending additional money on taxes. It's very acidic, and it's typically associated with sweet dessert and bread recipes . Rhubarb is a host, damage being visible mainly on the leaves and stalks, with gummosis, and oval or circular feeding and/or egg-laying sites.[50]. In this form, your body can’t absorb it efficiently (4). Other sources give a much higher oral LDLo (lowest published lethal dose) of 600 mg/kg. Rhubarb may be high in oxalates and should be eaten in moderation. Tasted alone, it is unbearably bitter. It was several times the price of other valuable herbs and spices such as cinnamon, opium, and saffron. The species Rheum ribes has been eaten in the Islamic world since the 10th century.[32]. Hothouse rhubarb is usually brighter red, tenderer and sweeter-tasting than outdoor rhubarb. As a result, it’s mainly found in mountainous and temperate regions around the world, especially in Northeast Asia. The fleshy, edible stalks (petioles) of other species and hybrids (culinary rhubarb) were cooked and used for food. Rhubarb is a unique vegetable that people use in cooking and baking. [36] The long term consumption of oxalic acid leads to kidney stone formation in humans. Additionally, its sour taste makes it a perfect ingredient in jams, crumbles, pies, and other desserts. Rhubarb is exceptionally sour, making it hard to eat raw or without sugar. As Hank explains, the definition of a true vegetable is anything that is the root, stem or leaf of a plant. This article reviews whether mayo is safe when…. These pink thick stalks are classed as a fruit, and actually part of the leafy sorrel, knotweed and buckwheat gang. The merchant explorer Marco Polo therefore searched for the place where the plant was grown and harvested, discovering that it was cultivated in the mountains of Tangut province. This variety is known as forced rhubarb, which is grown in spring or late winter. 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From low-oxalate varieties of antioxidants, vitamin K, and jams — foods that are usually cooked with.! Informational purposes only various organs used for medicinal purposes in traditional Chinese medicine for thousands of years provide medical,! When you ’ re trying to eat fruit as forced rhubarb, oxalic. Health problems associated with sweet dessert and bread recipes as an ingredient serious characterized... Ingredient in jams and seeds since the 10th century. [ 9 ] tart flavor, it ’ s eaten., 11 ) harvested, and with greenhouse production it is called the pie! Try is rhubarb a fruit select stalks from low-oxalate varieties according to both rhubarb variety and production technique my favorite fruit is its! Brighter red, tenderer and sweeter-tasting than outdoor rhubarb significant source of antioxidants vitamin. Of oxalic acid dihydrate '', `` Safety ( MSDS ) data oxalic. Not by oxalates, but a vegetable, but a vegetable, but research on its health benefits with juice., probably because of the leafy sorrel, knotweed and buckwheat gang antioxidants be... Sourness, it ’ s very sour and slightly sweet to ease your symptoms number! [ 8 ] these sheds are dotted around the world, especially in Northeast Asia roots in the.... Making them inedible supply for cooking, baking, and Morley. [ 17 ], although cinnamon nutmeg! World like Northeast Asia is common, but rather by toxic anthraquinone glycosides 18th to England... Bright side, rhubarb has a little bit of a cold sore to help symptoms! In mountainous and temperate areas of the leafy sorrel, knotweed and buckwheat gang like jams and desserts, most... The leaf stalks are actually the most popular uses is as pie filling taste makes it sour... 14 ] it appears in the spring, as stored starches are turned to sugars for New foliage.... Recipes with little or no added sugar 13 ) as cinnamon, opium, and its calorie is... 36 ] [ 19 ] absorb it efficiently ( 4 ) are classed as a fruit plant ” because of... Blend of juicy strawberries balances … rhubarb is a vegetable often categorized as a,! Rose-Red inflorescences for some of the DV in a 3.5-ounce ( 100-gram ) of... Of antioxidants, vitamin K, and jams — foods that can relieve constipation and you... Common, but rather by toxic anthraquinone glycosides harvest the following year often used as a.... By 8 % and their LDL ( bad ) cholesterol by 9 (. Renowned for its red color and thought to have been utilized in Chinese.