Rhubarb

1. Wash and drain your Rhubarb.

2. Cut up your Rhubarb.

3. Do NOT add it to your water.

4. Cover and cook over boiling water without stirring for 30 minutes.

5. Chill.

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Nutrient	Quantity
Total fats	0.244 g
Protein	1.098 g
Carbohydrates	5.5388 g
Energy	25.62 kCal
Water	351.1568 g
Calcium, Ca	128.62 mg
Lutein + zeaxanthin	207.4 g
Fiber, total dietary	2.196 g
Carotene, beta	74.42 g
Niacin	0.366 mg
Vitamin A, RAE	6.1 g
Riboflavin	0.0366 mg
Sodium, Na	9.62 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0012 g
Total lipid (fat)	0.244 g
Manganese, Mn	0.2391 mg
Fatty acids, total saturated 16:0	0.0561 g
Choline, total	7.442 mg
Sugars, total	1.342 g
Fatty acids, total saturated 18:0	0.0049 g
Vitamin B-6	0.0293 mg
Selenium, Se	1.342 g
Ash	1.0931 g
Fatty acids, total saturated 18:1 undifferentiated	0.0451 g
Pantothenic acid	0.1037 mg
Copper, Cu	0.0422 mg
Thiamin	0.0244 mg
Iron, Fe	0.2684 mg
Carbohydrate, by difference	5.5388 g
Phosphorus, P	17.08 mg
Folate, total	8.54 g
Fatty acids, total saturated 18:2 undifferentiated	0.1208 g
Fatty acids, total saturated 14:0	0.0012 g
Zinc, Zn	0.122 mg
Fatty acids, total polyunsaturated	0.1208 g
Vitamin A, IU	124.44 IU
Folate, DFE	8.54 g
Vitamin C, total ascorbic acid	9.76 mg
Vitamin K (phylloquinone)	35.746 g
Fatty acids, total saturated	0.0647 g
Fatty acids, total monounsaturated	0.0476 g
Folate, food	8.54 g
Vitamin E (alpha-tocopherol)	0.3294 mg
Magnesium, Mg	19.38 mg
Potassium, K	351.36 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Water	1 cup	0	0	0
rhubarb	1	25.62	5.5388	0.244