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Rhubarb Vegetable Health Benefits

Rhubarb vegetable has short, thick stalks with large triangular-shaped leaves. Its thick-red stalks, which have a resemblance to celery, are actually the only edible part of this plant.

 

The high amounts of antioxidants in rhubarb helps fight free radicals that cause pre-mature ageing.

 

Vitamin C in this vegetable is necessary for the synthesis of collagen that prevents premature wrinkles and sagging skin.

 

The astringent property in rhubarb makes it a great tonic for digestive health, improves peristaltic movements, prevents intestinal health issues, loosens stools and helps ease chronic constipation.

 

Rhubarb is extremely low in fat and cholesterol, the vegetable poses no threat to cardiovascular health, and it can actually increase the levels of good cholesterol due to the presence of dietary fiber, which is known to scrape excess cholesterol from the walls of blood vessels and arteries.

 

Furthermore, the impressive amount of antioxidants in rhubarb ensures that free radicals don’t cause heart disease and a wide range of other dangerous health conditions.

 

The most prominent vitamin in rhubarb is actually vitamin K, and while it doesn’t often get as much attention as some of the other vitamins, Vitamin K plays a very significant role in brain and neuronal health.

 

It can prevent the oxidation of brain cells and stimulates cognitive activity, thereby helping to delay or even prevent the onset of Alzheimer’s disease.

 

Although the leaves are toxic, rhubarb’s crisp stalks have been used medicinally for some 5,000 years.

 

In Chinese medicine, doctors have been prescribing rhubarb for their patients who are constipated for centuries.

 

Rhubarb is a good source of calcium which helps in the health and strengthens of bones and teeth, prevents the softening of bones, and tooth loss.

 

One cup of rhubarb supplies a person with 105 mg of calcium which is ten percent of the 1,000 mg calcium average adults daily intake.

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