Garden Rhubarb · Rheum rhabarbarum
Rhubarb, frozen, cooked, with sugar
Nutrition facts per 100 g · edible portion
Vegetables3 forms & preparations
Dietary labels are inferred automatically from Rhubarb, frozen, cooked, with sugar's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Fair nutrient density 20/100
How many beneficial nutrients Rhubarb, frozen, cooked, with sugar delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Rhubarb, frozen, cooked, with sugar come from — the split across carbs, fat & protein.
98% from carbs
-
Carbs 98%31.2 g per serving
-
Fat 0%0.1 g per serving
-
Protein 1%0.4 g per serving
What Rhubarb, frozen, cooked, with sugar is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value.
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 31.2 g | |
| Dietary Fiber | 2.0 g | |
| Total Sugars | 28.7 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.1 g | |
| Saturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | — |
| Polyunsaturated Fat | 0.0 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 0.0 mg | — |
| Omega-6 Fatty Acids | 25.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 0.0 mg | — |
| Palmitic Acid | 12.0 mg | — |
| Stearic Acid | 1.0 mg | — |
| Palmitoleic Acid | 0.0 mg | — |
| Oleic Acid | 10.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 25.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 0.4 g |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 4.0 mcg | |
| Vitamin C | 3.3 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.2 mg | |
| Vitamin K | 21.1 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.2 mg | |
| Vitamin B6 | 0.0 mg | |
| Folate (B9) | 5.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.1 mg | |
| Choline | 4.4 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 145.0 mg | |
| Iron | 0.2 mg | |
| Magnesium | 12.0 mg | |
| Phosphorus | 8.0 mg | |
| Potassium | 96.0 mg | |
| Sodium | 1.0 mg | |
| Zinc | 0.1 mg | |
| Copper | 0.0 mg | |
| Manganese | 0.1 mg | |
| Selenium | 0.9 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.6 g | — |
About Rhubarb, frozen, cooked, with sugar
Rhubarb (Rheum rhabarbarum) is a hardy perennial grown for its thick, celery-like stalks that range from green to deep ruby red and deliver a bracing, mouth-puckering tartness. Although botanically a vegetable, it is treated as a fruit in the kitchen, where sugar tames its sourness into something bright and refreshing. Only the stalks are eaten - the large leaves contain oxalic acid, are toxic, and must always be discarded.
Rhubarb is low in calories and provides fiber, vitamin K, vitamin C, and potassium. A true signature of spring, it is most famous baked into pies, crumbles, and crisps, classically paired with strawberries, and simmered into compotes, jams, sauces, and syrups, while its tang also cuts through rich pork and brightens cocktails. Look for firm, crisp stalks with good color and no limpness, trim away every last bit of leaf, and store rhubarb loosely wrapped in the refrigerator for up to a week, or chop and freeze it to bake with long after the short season ends.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Rhubarb, frozen, cooked, with sugar?
There are 116 calories in 100 g of Rhubarb, frozen, cooked, with sugar, or about 278 calories in 1 cup (240 g).
How much protein is in Rhubarb, frozen, cooked, with sugar?
Rhubarb, frozen, cooked, with sugar contains 0.4 g of protein per 100 g.
How many carbs are in Rhubarb, frozen, cooked, with sugar?
Rhubarb, frozen, cooked, with sugar has 31.2 g of carbohydrates per 100 g.
How much fat is in Rhubarb, frozen, cooked, with sugar?
Rhubarb, frozen, cooked, with sugar provides 0.1 g of total fat per 100 g.
What is Rhubarb, frozen, cooked, with sugar a good source of?
Rhubarb, frozen, cooked, with sugar is a good source of Vitamin K and Calcium (per 100 g). Daily Values are based on a 2,000-calorie diet.
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