Rhubarb, stewed

Listed nutrients, per 100 g

For each nutrient, the value this page uses is marked “used”. A row marked “second database” is another database’s figure for a matching food, kept so you can see how far databases disagree (they can differ in the samples analysed, lab methods and rounding). Its own cells are worked out from it, but none of the page’s words or scores are.

Change the amount to rescale the first column. Nutrients a database doesn't list are missing, not zero.

Absorption studies

Studies of how much of a nutrient gets in; those done in animals are marked. This page quotes a figure only from a study that passes our screen: adults, graded A, of this food in this preparation, with a test dose on record and a source that has passed our evidence check. The exception is calcium on our calcium card: its figure comes from the card’s own study, checked with the card, and is marked “used” even where that study misses a step of this screen. The others are listed so nothing is hidden, each with the first check it fails.

No study of this food passes the screen yet, so no absorption figure is quoted.

Oxalate, phytate and gut-tolerance measurements

• oxalate soluble: 80.7 (boiled stalks); insoluble 675.6 mg/100 g · fresh weight · boiled stalks · grade A · Salgado 2023
• oxalate soluble: 238.0 (SE 2.3); 52.5% of total; insoluble 215.4 (SE 4.1): cooked with water 1:1, homogenised with liquid mg/100 g · fresh weight · as the previous row · grade A · Nguyen 2012
• oxalate total: 260 (Victoria, forced, stewed) to 620 (Victoria, end of season, stewed); Crimson end of season, stewed 460 mg/100 g · fresh weight · stewed (compiled) · grade B · Noonan savage1999
• oxalate total: 756.3 (boiled stalks) mg/100 g · fresh weight · boiled stalks; boiling time and water ratio not seen · grade A · Salgado 2023
• oxalate total: 309 (standard deviation 7), boiled 15 min; steamed 15 min 505 (standard deviation 2) mg/100 g · wet weight · boiled stalks, 15 min · grade A · Shkembi 2022
• oxalate total: 453.4 (SE 2.5): cooked with water 1:1 w/v, homogenised WITH the liquid mg/100 g · fresh weight · 2 cm pieces, 1:1 (w/v) with tap water, lidded, boiled then 5 more min, homogenised (liquid included) · grade A · Nguyen 2012

Sources

• Public Health England, Composition of Foods Integrated Dataset (CoFID) 2021
  cofid-2021 · dataset · Open Government Licence v3.0
• Nguyen VHH. Oxalate and antioxidant concentrations of locally grown and imported fruit in New Zealand. PhD thesis, Lincoln University, 2012 (rhubarb: Ch. 5 Table 5.2; Ch. 7 Tables 7.1-7.4). Published as Nguyen HHV, Savage GP, J Food Compos Anal 2020;94:103648 (not opened). · doi:10.1016/j.jfca.2020.103648
  nguyen2012-thesis · full text read · Lincoln University thesis: NZ Copyright Act 1994
• Noonan SC, Savage GP. Oxalate content of foods and its effect on humans. Asia Pac J Clin Nutr 1999;8(1):64-74.
  noonan-savage1999 · full text read · Journal open access; licence not checked
• Salgado N et al. Oxalate in foods: extraction conditions, analytical methods, occurrence, and health implications. Foods 2023;12(17):3201. · doi:10.3390/foods12173201
  salgado2023-foods · full text read · CC BY 4.0
• Shkembi B, Huppertz T. Calcium absorption from food products: food matrix effects. Nutrients 2022;14:180, Table 8 (secondary source) · doi:10.3390/nu14010180
  shkembi2022 · full text read · CC BY 4.0 (MDPI)
• Siener R. Nutrition and kidney stone disease. Nutrients 2021;13(6):1917 (secondary table; sesame value attributed to Hönow & Hesse 2002, Food Chem 78:511-521) · doi:10.3390/nu13061917
  siener2021-kidney-stones · full text read · CC BY 4.0 (MDPI; not checked on the page)
• Weaver CM, Heaney RP, Nickel KP, Packard PI. Calcium bioavailability from high oxalate vegetables: Chinese vegetables, sweet potatoes and rhubarb. J Food Sci 1997;62(3):524-525. · doi:10.1111/j.1365-2621.1997.tb04421.x
  weaver1997 · abstract only · Publisher copyright (Wiley / Institute of Food Technologists)

Body map 2026-10-25.1: each nutrient’s job comes from an agency fact sheet, linked beside it under Good for.

The plain words: “a lot” means one serving (100 g when the food has no serving size) gives at least 20% of the daily amount (the reference intake), “some” at least 10%, “a little” at least 2% (the cut-offs are ours, one set for every page: 20% and 10% are borrowed from the US labelling terms “high” and “good source” and applied to Health Canada’s daily amount, whereas Health Canada’s own shopper rule says 15%; provisional: they may change in a later method version). The daily amount is Health Canada’s Dietary Reference Intake for adults 19–30; where men and women need different amounts we use the higher one (protein: 56 g for men, 46 g for women). The percentage printed under each nutrient is the printed amount as a share of that daily amount, rounded to the nearest whole number, and the word is read from that percentage, so the amount, the percentage and the word always agree. Calcium with a measured absorption is scaled by how well it gets in compared with milk.

The scale: “Nothing to watch” means a serving a day stays under the limit at ordinary amounts; “Go easy” means a serving a day can push past the limit for adults who already take in the most, or fewer than 2 servings reach it; “Limit it” means once a week or less. The dataset’s own rating is under “How we got this”. Provisional: the scale may change in a later method version.

Measured absorption under Good for: grade-A studies in adults that tested this preparation of this food, as a share of the listed amount (the share digested, for protein), quoted once each source has passed our evidence check; animal studies and other variants stay in the table above. Provisional: this screen may change in a later method version.