Rhubarb, raw
Checked by us One serving: 140 g (about 1¼ cups diced) · 29 kcal
Lots of vitamin K1.
Not tested for contaminants yet.
On warfarin? Keep your vitamin K steady. Had calcium-oxalate kidney stones? The usual advice: limit oxalate-rich foods; ask your care team how much suits you.
Good for
How we counted this
What one serving (140 g) gives you.
Your body needs enough of each of these. Past enough, more doesn’t help. Amounts are what the food databases list, not what your body absorbs, unless a row says it was measured.
The words: “A lot” means one serving gives 20% or more of Health Canada’s daily amount, “Some” 10% to 19%, “A little” 2% to 9%, “Almost none” under 2%. Strongest word first; within a word, protein and fibre lead, then the biggest share. ?
A milligram (mg) is a thousandth of a gram, and a microgram (µg) a thousandth of a milligram: 1,000 µg make 1 mg.
- A lot
Vitamin K1
Your blood needs it to clot.
Learn more
41 µg in one serving: 34% of the 120 µg a day men need, 46% of the 90 µg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin K fact sheet for health professionals
21 more nutrients below “a lot”
- Some
Riboflavin (B2)
Your cells use it to make energy and handle fats. It also helps turn tryptophan into niacin and activate vitamin B6.
Learn more
0.2 mg in one serving: 15% of the 1.3 mg a day men need, 18% of the 1.1 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, riboflavin fact sheet for health professionals
- Some
Potassium
Your nerves, muscles and kidneys need it to work.
Learn more
371 mg in one serving: 11% of the 3,400 mg a day men need, 14% of the 2,600 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, potassium fact sheet for health professionals
- Some
Vitamin C
Your body makes collagen with it, which wounds need to heal. It also helps you absorb iron from plants.
Learn more
9.7 mg in one serving: 11% of the 90 mg a day men need, 13% of the 75 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin C fact sheet for health professionals
- A little
Fibre
Keeps your gut moving.
Learn more
2 g in one serving: 5% of the 38 g a day men need, 8% of the 25 g women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. Institute of Medicine 2005, Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids
- A little
Vitamin B6
Helps you use protein, and your brain needs it to make its chemical messengers.
Learn more
0.06 mg in one serving: 5% of the 1.3 mg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin B6 fact sheet for health professionals
- A little
Calcium
Builds your bones and teeth.
Learn more
46.1 mg in one serving: 5% of the 1,000 mg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, calcium fact sheet for health professionals
- A little
Magnesium
Your muscles and nerves need it to work.
Learn more
17.8 mg in one serving: 4% of the 400 mg a day men need, 6% of the 310 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, magnesium fact sheet for health professionals
- A little
Niacin (B3, niacin equivalents)
More than 400 of your enzymes need it to work.
Learn more
0.65 mg in one serving: 4% of the 16 mg a day men need, 5% of the 14 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, niacin fact sheet for health professionals
- A little
Thiamin (B1)
Your cells use it to get energy from food, and so to grow and work.
Learn more
0.03 mg in one serving: 3% of the 1.2 mg a day men need, 3% of the 1.1 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, thiamin fact sheet for health professionals
- A little
Selenium
Your thyroid uses it to make its hormones.
Learn more
1.54 µg in one serving: 3% of the 55 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, selenium fact sheet for health professionals
- A little
Vitamin E
Shields the fats in your cells from damage; your immune system uses it too.
Learn more
0.38 mg in one serving: 3% of the 15 mg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin E fact sheet for health professionals
- A little
Folate
Your body needs it to make DNA and to divide new cells.
Learn more
9.8 µg in one serving: 2% of the 400 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, folate fact sheet for health professionals
- A little
Protein
Your muscles, and every other tissue, are built and repaired from it.
Learn more
1.26 g in one serving: 2% of the 56 g a day men need, 3% of the 46 g women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. Institute of Medicine 2005, Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids
- A little
Zinc
Your immune system and healing wounds depend on it.
Learn more
0.25 mg in one serving: 2% of the 11 mg a day men need, 3% of the 8 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, zinc fact sheet for health professionals
- A little
Choline
Your cells need it for their membranes, and to make acetylcholine, a messenger for memory, mood and muscle control.
Learn more
8.54 mg in one serving: 2% of the 550 mg a day men need, 2% of the 425 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, choline fact sheet for health professionals
- Almost none
Vitamin A
Your eyes need it to see in dim light.
Learn more
Getting enough matters; more than enough doesn’t sharpen your sight.
7 µg in one serving: 1% of the 900 µg a day men need, 1% of the 700 µg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin A fact sheet for health professionals
- Almost none
Omega-3: ALA
The one omega-3 your body can’t make: it must come from food. Your cells build it into their membranes and burn it for energy.
Learn more
0 mg in one serving: under 1% of the 1,600 mg a day men need, under 1% of the 1,100 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, omega-3 fatty acids fact sheet for health professionals
- Almost none
Omega-3: EPA + DHA
Long-chain omega-3s, built into your cell membranes. DHA is concentrated in your brain and retinas.
Learn more
0 mg in one serving: under 1% of the 250 mg a day.
Health Canada sets no daily amount for these fats, so the daily figure here is the European Food Safety Authority’s.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, omega-3 fatty acids fact sheet for health professionals
- Almost none
Iron
Carries oxygen in your blood.
Learn more
0 mg in one serving: under 1% of the 8 mg a day men need, under 1% of the 18 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, iron fact sheet for health professionals
- Almost none
Vitamin B12
Your body needs it to make red blood cells and keep nerves working.
Learn more
0 µg in one serving: under 1% of the 2.4 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin B12 fact sheet for health professionals
- Almost none
Vitamin D
Your body needs it to absorb calcium and keep your bones hard.
Learn more
Your skin also makes it in sunlight, so food is only one of its sources.
0 µg in one serving: under 1% of the 15 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin D fact sheet for health professionals
Watch out
How we counted this
Not tested for contaminants yet: what hasn’t been measured is listed below.
For some people
A serving carries more oxalate than its own calcium can bind.
Learn more
Most kidney stones are calcium oxalate. If you’ve had these stones, the usual advice is to limit oxalate-rich foods and to ask your care team how much oxalate suits you; that advice is written for people who have had them.
Source: Siener, Nutrients 2021: Nutrition and kidney stone disease · NIDDK, Eating, diet and nutrition for kidney stones
How we got this
The method flags a food when a serving carries more than 13 mg of oxalate beyond what its own calcium can bind.
With warfarin: keep vitamin K intake consistent (label), not avoid.
Learn more
Eat a steady amount, not none. This line goes on every food whose serving gives 10% or more of the daily vitamin K; a few foods below that carry it too, where a source names them. One serving here has about 41 µg of vitamin K1.
Worth knowing
No limit applies, so none is rated.
Sugar
1.5 g of sugar in a 140 g serving, natural and added together.
Learn more
Shown, not rated. The food tables we read give total sugar, and few give added sugar, so the site can’t yet tell sugar added in making a food from the sugar in fruit or milk.
Also checked (nothing to act on) · 5
Noted for context, or not measured in this food yet.
Context only, no rating: the EFSA opinion concerns laxative preparations and supplements (root and rhizome); it gives no concentration for culinary petioles.
Not measured in this food yet. Not rated: no measured cadmium value for rhubarb has been found yet. None is borrowed from celery, spinach, a fruit or a food category.
Not measured in this food yet. Not rated: no measured lead value for rhubarb has been found yet. None is borrowed from another food.
Not measured in this food yet. Not rated: nitrate is shown as context, never scored, and no measured value for rhubarb has been found yet.
Not measured in this food yet. Shown as context, not scored: a handling hazard. The leaves must not be eaten; the stalk can be (MedlinePlus). Rhubarb's oxalates are most concentrated in the leaves (Queensland Poisons Information Centre). Reported fatal doses of oxalic acid are 3 to 30 g per person (EMA CVMP 2003) or 15 to 30 g (CDC/NIOSH). No agency gives the amount of oxalic acid in the leaves, so no amount of leaf can be named.
Better options
How we counted this
“Better” here always means better at something the row names: more of one nutrient, more nutrients per serving, or the goal you pick. It never means better in every way.
Every amount below is for the same weight, 140 g, the size of one serving of this food, so a swap compares like with like. A serving of another food can be bigger or smaller.
A food is listed only if it gives clearly more: at least a fifth more than this food, and at least 10% of the daily amount more.
More of what it’s good for
More vitamin K1
Kiwi, raw56.4 µg in 140 g (this food: 41 µg)
Amounts as listed, not adjusted for how much gets in.
Not enough nutrient values for this food to compare it.
Your goal
Your goal changes only this list, not what the food gives you or what to watch.
Not enough nutrient values for this food to compare it.
Not enough nutrient values for this food to compare it.
Bring a tracker export or describe your usual week. The same rules check all of it.
The numbers
Open every value
Name in the database: Rhubarb, stalk, raw
How the serving was set: Reference amount: nearest row. 140 g (Health Canada J.1, fruit, fresh or frozen): no row names rhubarb, and it is eaten as a fruit; the vegetable row V.1 would give 85 g.
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.
| Nutrient | Per serving | Per 100 calories | How | Source | Grade | |
|---|---|---|---|---|---|---|
| Omega-3: ALA | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Calcium | 32.93 mg | 46.1 mg | 156.81 mg | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 93 mg | 130.2 mg | 442.86 mg | second database · not used · 2.8× | UK food tables (CoFID 2021) #14-252 | C | |
| 86 mg | 120.4 mg | 409.52 mg | copy of USDA · not used · 2.6× | Canadian Nutrient File 2026 #1748 | C | |
| Carbohydrate | 4.54 g | 6.36 g | 21.62 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Choline | 6.1 mg | 8.54 mg | 29.05 mg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Energy | 21 kcal | 29.4 kcal | – | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Omega-3: EPA + DHA | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Fat | 0.2 g | 0.28 g | 0.95 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| 0.1 g | 0.14 g | 0.48 g | second database · not used · 2× | UK food tables (CoFID 2021) #14-252 | C | |
| Cholesterol | 0 mg | 0 mg | 0 mg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Fatty acids, total saturated | 0.053 g | 0.07 g | 0.25 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Fibre | 1.428 g | 2 g | 6.8 g | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| Folate | 7 µg | 9.8 µg | 33.33 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| 7 µg | 9.8 µg | 33.33 µg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Iron | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 0.3 mg | 0.42 mg | 1.43 mg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Magnesium | 12.7 mg | 17.78 mg | 60.48 mg | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 13 mg | 18.2 mg | 61.9 mg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Niacin (B3, niacin equivalents) | 0.465 mg | 0.65 mg | 2.21 mg | listed used | Canadian Nutrient File 2026 #1748 | C |
| Phosphorus | 24.93 mg | 34.9 mg | 118.71 mg | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 17 mg | 23.8 mg | 80.95 mg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Potassium | 265.3 mg | 371.42 mg | 1,263.33 mg | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 290 mg | 406 mg | 1,380.95 mg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Protein | 0.9 g | 1.26 g | 4.29 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| 0.9 g | 1.26 g | 4.29 g | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Riboflavin (B2) | 0.143 mg | 0.2 mg | 0.68 mg | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 0.03 mg | 0.04 mg | 0.14 mg | second database · not used · 4.8× | UK food tables (CoFID 2021) #14-252 | C | |
| Selenium | 1.1 µg | 1.54 µg | 5.24 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Sodium | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 3 mg | 4.2 mg | 14.29 mg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Sugars | 1.1 g | 1.54 g | 5.24 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| 0.8 g | 1.12 g | 3.81 g | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Thiamin (B1) | 0.025 mg | 0.03 mg | 0.12 mg | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 0.03 mg | 0.04 mg | 0.14 mg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Vitamin A | 5 µg | 7 µg | 23.81 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Vitamin B12 | 0 µg | 0 µg | 0 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| 0 µg | 0 µg | 0 µg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Vitamin B6 | 0.045 mg | 0.06 mg | 0.21 mg | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 0.02 mg | 0.03 mg | 0.1 mg | second database · not used · 2.2× | UK food tables (CoFID 2021) #14-252 | C | |
| Vitamin C | 6.931 mg | 9.7 mg | 33 mg | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 6 mg | 8.4 mg | 28.57 mg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Vitamin D | 0 µg | 0 µg | 0 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| 0 µg | 0 µg | 0 µg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Vitamin E | 0.27 mg | 0.38 mg | 1.29 mg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| 0.2 mg | 0.28 mg | 0.95 mg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Vitamin K1 | 29.3 µg | 41.02 µg | 139.52 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Water | 94.58 g | 132.41 g | 450.38 g | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 94.2 g | 131.88 g | 448.57 g | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Zinc | 0.177 mg | 0.25 mg | 0.84 mg | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 0.1 mg | 0.14 mg | 0.48 mg | second database · not used | UK food tables (CoFID 2021) #14-252 | C |
| Nutrient | Per 100 g | Per serving | Per 100 calories | How | Source | Grade |
|---|---|---|---|---|---|---|
| Beta-carotene | 61 µg | 85.4 µg | 290.48 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| 60 µg | 84 µg | 285.71 µg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Copper | 0.027 mg | 0.04 mg | 0.13 mg | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 0.07 mg | 0.1 mg | 0.33 mg | second database · not used · 2.6× | UK food tables (CoFID 2021) #14-252 | C | |
| Ash | 0.5 g | 0.7 g | 2.38 g | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| Sucrose | 0 g | 0 g | 0 g | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| Glucose | 0.326 g | 0.46 g | 1.55 g | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| Fructose | 0.309 g | 0.43 g | 1.47 g | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| Maltose | 0 g | 0 g | 0 g | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| Alcohol, ethyl | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Caffeine | 0 mg | 0 mg | 0 mg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Theobromine | 0 mg | 0 mg | 0 mg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Energy | 88 kj | 123.2 kj | 419.05 kj | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Sugars, Total | 0.635 g | 0.89 g | 3.02 g | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| Vitamin A, IU | 102 iu | 142.8 iu | 485.71 iu | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Carotene, alpha | 0 µg | 0 µg | 0 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Vitamin D (D2 + D3), International Units | 0 iu | 0 iu | 0 iu | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Cryptoxanthin, beta | 0 µg | 0 µg | 0 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Lycopene | 0 µg | 0 µg | 0 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Folic acid | 0 µg | 0 µg | 0 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Folate, food | 7 µg | 9.8 µg | 33.33 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Folate, DFE | 7 µg | 9.8 µg | 33.33 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Vitamin E, added | 0 mg | 0 mg | 0 mg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Vitamin B-12, added | 0 µg | 0 µg | 0 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Fatty acids, total trans | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| SFA 4:0 | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| SFA 6:0 | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| SFA 8:0 | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| SFA 10:0 | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| SFA 12:0 | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| SFA 14:0 | 0.001 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| SFA 16:0 | 0.046 g | 0.06 g | 0.22 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| SFA 18:0 | 0.004 g | 0.01 g | 0.02 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| MUFA 18:1 | 0.037 g | 0.05 g | 0.18 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| PUFA 18:2 | 0.099 g | 0.14 g | 0.47 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| PUFA 18:3 | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| PUFA 20:4 | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| PUFA 22:6 n-3 (DHA) | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| MUFA 16:1 | 0.001 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| PUFA 18:4 | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| MUFA 20:1 | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| PUFA 20:5 n-3 (EPA) | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| MUFA 22:1 | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| PUFA 22:5 n-3 (DPA) | 0 g | 0 g | 0 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Fatty acids, total monounsaturated | 0.039 g | 0.05 g | 0.19 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Fatty acids, total polyunsaturated | 0.099 g | 0.14 g | 0.47 g | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Lactose | 0 g | 0 g | 0 g | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 0 g | 0 g | 0 g | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Lutein + zeaxanthin | 170 µg | 238 µg | 809.52 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| Manganese | 0.102 mg | 0.14 mg | 0.49 mg | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 0.2 mg | 0.28 mg | 0.95 mg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Niacin (B3, preformed) | 0.226 mg | 0.32 mg | 1.07 mg | listed used | US food database (USDA Foundation Foods) #2758975 | C |
| 0.3 mg | 0.42 mg | 1.43 mg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Pantothenic acid (B5) | 0.085 mg | 0.12 mg | 0.4 mg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| 0.09 mg | 0.13 mg | 0.43 mg | second database · not used | UK food tables (CoFID 2021) #14-252 | C | |
| Retinol | 0 µg | 0 µg | 0 µg | from SR Legacy used | US food database (USDA SR Legacy) #167758 | C |
| 0 µg | 0 µg | 0 µg | second database · not used | UK food tables (CoFID 2021) #14-252 | C |
Change the amount to rescale the first column. Nutrients a database doesn't list are missing, not zero.
Hazard rows as the dataset rates them
- Hydroxyanthracenes (anthraquinones) · Context · Context only, no rating: the EFSA opinion concerns laxative preparations and supplements (root and rhizome); it gives no concentration for culinary petioles. · EFSA 2018 · B
- Cadmium · Not rated yet · Not rated: no measured cadmium value for rhubarb has been found yet. None is borrowed from celery, spinach, a fruit or a food category. · Health Canada Total Diet Study, trace elements
- Lead · Not rated yet · Not rated: no measured lead value for rhubarb has been found yet. None is borrowed from another food. · Health Canada Total Diet Study, trace elements
- Nitrate · Not rated yet · Not rated: nitrate is shown as context, never scored, and no measured value for rhubarb has been found yet. · EFSA 2008
- Oxalate for kidney-stone formers · Context · The oxalate-cap constraint: values recorded, no verdict. Per 140 g raw (derived arithmetic): total 745-1,381 mg, soluble 402-648 mg; per 85 g: 452-839 and 244-394. Boiled and drained (Savage): total 1,058 mg, soluble 113 mg per 140 g. · Massey 1993 · B
- Oxalic acid in rhubarb leaves · Not rated yet · Shown as context, not scored: a handling hazard. The leaves must not be eaten; the stalk can be (MedlinePlus). Rhubarb's oxalates are most concentrated in the leaves (Queensland Poisons Information Centre). Reported fatal doses of oxalic acid are 3 to 30 g per person (EMA CVMP 2003) or 15 to 30 g (CDC/NIOSH). No agency gives the amount of oxalic acid in the leaves, so no amount of leaf can be named. · Ema 2003 · B
Oxalate, phytate and gut-tolerance measurements
- oxalate soluble: 414.0 (SE 8.18); 57% of total mg/100 g · fresh weight · petioles bought deep-frozen, washed, sliced · grade A · Faudon savage2014
- oxalate soluble: 463.2 (SE 19.7); 51.5% of total; insoluble 439.5 (SE 31.4) mg/100 g · fresh weight · raw petioles, as above · grade A · Nguyen 2012
- oxalate soluble: 431.3 (SE 5.2) mg/100 g · fresh weight · as above · grade A · Nguyen 2012
- oxalate soluble: 287.3 mg/100 g · fresh weight · raw stalks · grade A · Salgado 2023
- oxalate total: 726.1 (SE 1.89, n=3) mg/100 g · fresh weight · petioles bought deep-frozen (-18 C), washed, sliced; labelled 'Raw rhubarb' in the paper · grade A · Faudon savage2014
- oxalate total: 902.7 (SE 33.5) mg/100 g · fresh weight · raw petioles washed with tap water and frozen at -24 C (the 'raw' arm of a cooking trial) · grade A · Nguyen 2012
- oxalate total: 640.2 (SE 21.6) mg/100 g · fresh weight · edible portion 'ready to eat', pooled from supermarkets, freeze-dried, ground; expressed per fresh weight · grade A · Nguyen 2012
- oxalate total: 532 (standard deviation 8) mg/100 g · wet weight · raw stalks · grade A · Shkembi 2022
- oxalate total: 986.7 mg/100 g · fresh weight · raw stalks · grade A · Salgado 2023
- oxalate total: 297 to 943 at the first sampling date (3 May 2022); R. rhabarbarum accessions mg/100 g · fresh weight · petioles, leaf blades removed, washed; dried at 70 C 48 h, ground, 1 M HCl 18 min boiling; expressed per FW · grade A · Neugebauerova 2023
- oxalate total: 275 to 1336 (mean 805) mg/100 g · fresh weight · raw rhubarb · grade B · Noonan savage1999
Sources
- Health Canada, Canadian Nutrient File 2026 (14th edition)
cnf-2026· dataset · Open Government Licence – Canada 2.0 - Public Health England, Composition of Foods Integrated Dataset (CoFID) 2021
cofid-2021· dataset · Open Government Licence v3.0 - EFSA CONTAM Panel (2008) Nitrate in vegetables. EFSA Journal 689 · doi:10.2903/j.efsa.2008.689
efsa-2008-nitrate· full text read · EFSA Journal: CC BY-ND 4.0 - EFSA ANS Panel. Safety of hydroxyanthracene derivatives for use in food. EFSA Journal 2018;16(1):5090. · doi:10.2903/j.efsa.2018.5090
efsa-2018-had· full text read · EFSA Journal: CC BY-ND 4.0 - EMEA CVMP. Oxalic acid: summary report. EMEA/MRL/891/03-FINAL, December 2003.
ema-2003-oxalic· full text read · EMA/EU document reuse terms (not checked) - Faudon S, Savage G. Manufacture of a low oxalate mitsumame-type dessert using rhubarb juice and calcium salts. Food Nutr Sci 2014;5:1621-1627. · doi:10.4236/fns.2014.517174
faudon-savage2014· full text read · CC BY (SCIRP open access) - USDA FoodData Central, Foundation Foods, release 2026-04-30
fdc-foundation-2026-04-30· dataset · CC0 1.0 (public domain) - USDA FoodData Central, SR Legacy, 2018-04
fdc-sr-legacy-2018-04· dataset · CC0 1.0 (public domain) - Health Canada, Canadian Total Diet Study – Trace Elements (2005–2018 composites)
hc-tds-trace-elements· dataset · Open Government Licence – Canada 2.0 - Massey LK, Roman-Smith H, Sutton RA. Effect of dietary oxalate and calcium on urinary oxalate and risk of formation of calcium oxalate kidney stones. J Am Diet Assoc 1993;93(8):901-6. · doi:10.1016/0002-8223(93)91530-4 · PMID 8335871
massey1993· abstract only · Publisher copyright - Neugebauerova J, Hakalova E, Nedorost Ragasova L, Cechova J, Raddova J, Tekielska D, Pokluda R. Influence of Rheum taxa and harvesting date on the content of L-ascorbic acid and oxalic acid in the climatic conditions of South Moravia (Czech Republic). Folia Hort 2023;35(2):449-465. · doi:10.2478/fhort-2023-0032
neugebauerova2023· full text read · CC BY-NC-ND 3.0 - 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)
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.