Rhubarb and its utilization
2001
Dregus, M. | Barta, J. | Engel, K.H.
Rhubarb is a perennial crop being used as both a medicinal herb and vegetable. Mostly rhisome is used for medical purposes while leaf-stalk is consumed. From a botanical point of view rhubarb is a vegetable but considering its taste and utilization it could be attached to the fruits. It is processed into concentrated also in frozen form and as an instant product. Jelly and wine can be made of rhubarb as well as it is used for yoghurt, bonbons, cream, cake, ice cream and other products. The authors describe the vegetable rhubarb in details: botanical character, growing conditions, main varieties and the application fields are equally concerned. Regarding nutritional value the mineral, vitamin, acid, carbohydrate and fiber content is described
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