Rhubarb, per 100 g: 21 kcal, 0.9 g protein, 4.5 g carbohydrate, 1.8 g fibre, 0.2 g fat. Figures are the USDA reference values for “Rhubarb, raw”.
At 100 g it reaches the EU threshold to be called a source of vitamin k. The table below gives the full composition, and every claim listed underneath is quoted from the EU register rather than written by us.
Source of protein17% of the energy in this food is proteinFat-freeUnder 0.5 g fat per 100 gLow sugars1.1 g sugars per 100 gSodium-freeUnder 5 mg sodium per 100 gLow energy21 kcal per 100 g
Nutritional value per 100 g
| Nutrient | Per 100 g | % NRV |
|---|---|---|
| Energy and macronutrients | ||
| Energy | 21 kcal | |
| Protein | 0.9 g | |
| Fat | 0.2 g | |
| of which saturates | 0.053 g | |
| of which monounsaturates | 0.039 g | |
| of which polyunsaturates | 0.099 g | |
| Carbohydrate | 4.54 g | |
| of which sugars | 1.1 g | |
| Fibre | 1.8 g | |
| Water | 93.6 g | |
| Cholesterol | 0 mg | |
| Minerals | ||
| Calcium | 86 mg | 10.8% |
| Iron | 0.22 mg | 1.57% |
| Magnesium | 12 mg | 3.2% |
| Phosphorus | 14 mg | 2% |
| Potassium | 288 mg | 14.4% |
| Sodium | 4 mg | |
| Zinc | 0.1 mg | 1% |
| Copper | 0.021 mg | 2.1% |
| Manganese | 0.196 mg | 9.8% |
| Selenium | 1.1 µg | 2% |
| Vitamins | ||
| Vitamin A | 5 µg | 0.625% |
| Vitamin D | 0 µg | |
| Vitamin E | 0.27 mg | 2.25% |
| Vitamin K | 29.3 µg | 39.1% |
| Vitamin C | 8 mg | 10% |
| Thiamine (B1) | 0.02 mg | 1.82% |
| Riboflavin (B2) | 0.03 mg | 2.14% |
| Niacin (B3) | 0.3 mg | 1.88% |
| Pantothenic acid (B5) | 0.085 mg | 1.42% |
| Vitamin B6 | 0.024 mg | 1.71% |
| Folate | 7 µg | 3.5% |
| Vitamin B12 | 0 µg | |
% NRV is the nutrient reference value for an average adult, as set in Annex XIII of Regulation (EU) 1169/2011. A blank cell means no reference value is defined for that nutrient, not that it is unimportant.
What this food is a source of
This food reaches the legal threshold for the claims below. The wording is quoted exactly from the EU register of authorised health claims — we have not written or paraphrased any of it.
High in Vitamin K39.1% NRV per 100 g
- Vitamin K contributes to normal blood clotting
- Vitamin K contributes to the maintenance of normal bones
Source of protein17.1% of energy from protein
- Protein contributes to a growth in muscle mass
- Protein contributes to the maintenance of muscle mass
Where these numbers come from. Composition data: USDA FoodData Central, SR Legacy release, entry Rhubarb, raw (FDC ID 167758). Values are per 100 g of the food as described, and real foods vary with variety, season, soil, storage and cooking. Claim thresholds: Regulation (EC) 1924/2006. Claim wording: Regulation (EU) 432/2012.
This is reference information, not personal advice. Nutrient content is one small part of a diet, and no single food prevents or treats disease. If you are pregnant, managing a medical condition, or taking medication — particularly anticoagulants, thyroid medication or immunosuppressants, where diet can interact — ask your doctor or pharmacist before making changes.