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Rhubarb, is rich in antioxidants, vitamin A, C, lutein, potassium, selenium and choline, phytosterols, its properties, can help improve eye health, by having protective substances in the ocular macula, it favors the auto immune system, reduces hot flashes (menopause), helps improve memory, and prevents neurodegenerative diseases, such as alzheimer's or senile dementia. We can also count on its powerful stimulating and digestive effect, used mainly in the treatment of constipation, due to its composition rich in senosides, which provide a laxative effect. Its caloric content is very low, and it also helps in cancer prevention.
Cautions:
Rhubarb is contraindicated for people with hypersensitivity to this plant, in children and pregnant women, as it can cause miscarriage, in women during the menstrual period, in babies or in people with kidney problems.
Cautions:
Rhubarb is contraindicated for people with hypersensitivity to this plant, in children and pregnant women, as it can cause miscarriage, in women during the menstrual period, in babies or in people with kidney problems.
Preparation
- 1 cup of water.
- 1 tablespoon of rhubarb stem.
- Preparation mode
- Place the water and the rhubarb stem in a pan and bring to high heat. After boiling, turn the heat down and cook for 10 minutes. Strain and drink hot or cold and without sugar.
- CARE:
- If the rhubarb is placed in a very cold place, such as the freezer, oxalic acid can migrate from the
- leaves for the stem, which can cause problems for those who consume it. Thus, it is recommended that rhubarb be stored at room temperature or under moderate refrigeration. You should not consume the leaf, only the stem.
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