what are the benefits and disadvantage of Rhubarb

Rhubarb   

Rhubarb is rich in antioxidants, especially anthocyanins and proanthocyanidins. These antioxidants have antibacterial properties, anti-inflammatory and anticancer properties, which help protect you from many health problems, such as heart disease, cancer, and diabetes. If you're trying to lose weight, rhubarb, like many vegetables because of its fiber, can help keep you full for longer.

A small study showed that men with high cholesterol who consumed 27 grams of rhubarb per day for a month reduced their LDL by 9%.

Rhubarb stems contain much less oxalic acid than leaves and little or no anthraquinone. So, they can be safely consumed in reasonable amounts and provide vitamins A and C.

But eating too much rhubarb too often may not be a good idea due to possible stress on the kidneys and inflammation of the joints.

Rhubarb contains oxalate, which causes disease. Most rhubarb oxalate is found in its leaves, So cut it and throw it away, and you'll be safe. There is almost no poison in rhubarb stems.

Rhubarb leaves can cause abdominal pain, burning in the mouth and throat, diarrhea, nausea, vomiting, seizures Rhubarb can cause side effects, such as stomach and intestinal pain, watery diarrhea, nausea, vomiting, rash, and uterine contractions.

The plant is rich in oxalic acid, which inhibits the absorption of iron and calcium and can also make it worse. joint problems., like arthritis.

Cooking rhubarb increases its polyphenol content and overall antioxidant capacity.

Research suggests that there are beneficial compounds in rhubarb that can fight cancer, lower cholesterol, reduce inflammation, lower blood pressure and protect the brain and eye health.

Vegetable juice shouldn't be a problem for stage 3 chronic kidney disease.

Rhubarb should only be a problem if you have kidney stone disease.

Since the lethal dose of oxalic acid is between 15 and 30 grams, it is important to use less than this amount.

Nutrition. Rhubarb is rich in antioxidants, especially anthocyanins and proanthocyanidins.

These antioxidants have antibacterial, anti-inflammatory, and anticancer properties, which help protect you from many health problems, like heart disease, cancer, and diabetes.

Rhubarb damaged by freezing temperatures will have black, wrinkled leaves and soft, limp leaf stems.

Damaged rhubarb stems should be picked up and discarded. New stems that emerge after freezing can be safely harvested.

Most often used in sweet applications, it is a spicy vegetable that resembles crimson celery.

And its leaves are spectacularly poisonous. Rhubarb leaves are very high in oxalic acid, which quickly causes kidney failure in humans.

Rhubarb has been widely used as a traditional Chinese herbal medicine since ancient times. Sennoside A and other dianthones

It is believed that the derivatives are the active ingredients that induce the laxative effect of rhubarb.