Rhubarb, frozen - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Leafy and stem vegetables

Rhubarb, frozen

Rheum rhabarbarum L.

	Energy Distribution % of total food energy
	Protein, total	10.8 %
	Fat, total	8 %
	Carbohydrate, total	81.2 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	108	kJ
Protein, total	0.9	g
total-N	0.1	g
Fat, total	0.3	g
saturated fatty acids	0.1	g
monounsaturated fatty acids	0	g
polyunsaturated fatty acids	0.2	g
Carbohydrate, total	6.8	g
carbohydrate, available	3	g
added sugar	0	g
dietary fibre	3.8	g
Alcohol	0	g
Ash	1.5	g
Moisture	90.5	g

Vitamins
Vitamin A	9.83	RE
retinol	0	μg
ß-carotene	118	μg
Vitamin D	0	μg
Vitamin E	0.35	aTE
alpha-tocopherol	0.35	mg
Vitamin B1, thiamin	0.03	mg
Vitamin B2, riboflavin	0.03	mg
Niacin equivalents	0.433	NE
niacin	0.25	mg
tryptophan	0.183	mg
Vitamin B6	0.04	mg
Pantothenic Acid	0.085	mg
Folates	7	μg
Vitamin B12	0	μg
Vitamin C	13	mg

Minerals
Sodium, Na	3	mg
Potassium, K	280	mg
Calcium, Ca	120	mg
Magnesium, Mg	12	mg
Phosphorus, P	24.2	mg
Iron, Fe	0.3	mg
Copper, Cu	0.056	mg
Zinc, Zn	0.23	mg
Iodine, I	0.3	μg
Manganese, Mn	0.17	mg
Chromium, Cr	0.6	μg
Selenium, Se	0.371	μg
Nickel, Ni	7.17	μg

Carbohydrates
Fructose	0.75	g
Glucose	0.89	g
Lactose	0	g
Maltose	0	g
Saccharose	0	g
All sugars, total	1.64	g
Starch	0.22	g

Lipids
C 16:0	0.057	g
C 18:0	0.007	g
C 18:1, n-9	0.016	g
C 18:2, n-6	0.121	g
C 18:3, n-3	0.039	g

Sums lipids
Sum saturated	0.064	g
Sum monounsaturated	0.016	g
Sum polyunsaturated	0.16	g
Sum n-3 fatty acids	0.039	g
Sum n-6 fatty acids	0.121	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	27	mg
Leucine	39	mg
Lysine	40	mg
Methionine	11	mg
Cystine	1	mg
Phenylalanine	26	mg
Tyrosine	17	mg
Threonine	22	mg
Tryptophan	11	mg
Valine	42	mg
Arginine	33	mg
Histidine	19	mg
Alanine	29	mg
Aspartic acid	46	mg
Glutamic acid	76	mg
Glycine	27	mg
Proline	24	mg
Serine	27	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1134