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rhubarb


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Leaf-stalks of the perennial plant, Rheum rhabarbarum. Has a high content of oxalic acid (the leaves contain even more, and are toxic). A 200‐g portion (stewed without sugar) is a source of vitamin C; contains 2.5 g of dietary fibre; supplies 15 kcal (65 kJ).

Subjects: Cookery, Food, and Drink.


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