These days, we can get any food from anywhere in the world just about any time of the year. This not only impacts the environment, but our health. Foods that are grown locally contain more nutrients, are more flavourful, have a lower impact on the environment and on our wallets.
So now that the snow has melted and the temperatures have warmed, we have so many delicious and nutritious local fruits and veggies to look forward to.
My choice for April is Rhubarb!
Fun Fact: Although usually referred to as a fruit, rhubarb is classified botanically as a vegetable because it is a member of the buckwheat family). In the USA, this perennial plant created so much confusion that in 1947 a court ruled that although it is a vegetable, it would be legally classified as a fruit!
Rhubarb has long been regarded for its medicinal properties. Its name originates from the Latin word “rhabarbum” which means “near the river”. Although it’s been used for its medicinal properties as a natural laxative for ages, it wasn’t used for cooking until the 1700’s.
- It’s a good source of fiber. One cup chopped Rhubarb contains approximately 5 grams of fibre – the same as one cup cooked broccoli.
- It’s good for bone and heart health. Rhubarb is a good source of vitamin K which is essential for blood clotting, strong bones and maintaining heart health. Vitamin K also has a positive effect on bone mineral density, decreases fracture risk, and guards against osteoperosis.
- It contains more antioxidants than kale. Rhubarb is rich in phenolic acid, an antioxidant found in cherries, red cabbage, red wine and green tea that supports healthy skin and protects your body from free radical damage.
Caveat: Avoid rhubarb if you are predisposed to calcium-oxalate kidney stones. Rhubarb is high in oxalates, natural compounds that can contribute to kidney stone formation.
© ONFORM coaching 2023
Rhubarb stalk image Photo by Monika Grabkowska on Unsplash