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Rhubarb, frozen, uncooked

21 calories in 100 g

Calories in Rhubarb, frozen, uncooked
Rhubarb, frozen, uncooked Suggest a better name
21 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.21 calories / gram
0 Weight Watchers points
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Calorie Sources:87% carbohydrates; 9% proteins; 4% fats
Fats:0.11 g (1 calorie, 0% by weight)
Carbohydrates:5.10 g (18 calories, 5% by weight)
Proteins:0.55 g (2 calories, 1% by weight)
Alcohol:~
Water:93.51 g (94% by weight)
Fat Composition:56% polyunsaturated; 22% saturated; 22% monounsaturated
Trans Fat :~
Dietary Fiber:1.80 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, diced
Food Group:Fruits and Fruit Juices
USDA #:9309
Related Foods: Calories in Frozen Apples
Calories in Frozen Carrots
Calories in Frozen Egg Whites
Calories in Frozen Eggs
Calories in Frozen Pizza
Calories in Frozen Yogurt
Calories in Rhubarb
Vitamin A:107 IU
Retinol:~
Retinol Activity Equivalent:5 mcg
α-Carotene:~
β-Carotene:64 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:170 mcg
Vitamin B-1:30 mcg
Vitamin B-2:20 mcg
Vitamin B-3:200 mcg
Vitamin B-5:60 mcg
Vitamin B-6:20 mcg
Vitamin B-9:8 mcg
Food folate:8 mcg
Dietary Folate Equivalent:8 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:6.10 mg
Vitamin C:4.80 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:270 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:29.30 mcg
Calcium (Ca):0.19 g
Copper (Cu):20 mcg
Fluoride (F):~
Iron (Fe):290 mcg
Magnesium (Mg):18 mg
Manganese (Mn):90 mcg
Phosphorus (P):12 mg
Potassium (K):0.11 g
Selenium (Se):1.10 mcg
Sodium (Na):2 mg
Zinc (Zn):100 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:5.10 g
Dietary Fiber:1.80 g
Sugars Total:1.10 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.55 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:0.11 g
Saturated fatty acids:20 mg
Monounsaturated fatty acids:20 mg
Polyunsaturated fatty acids:50 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:20 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.72 g
Caffeine:~
Theobromine:~
Product Type:Rhubarb
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:0 / 10
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Did you know?...The nutritional value of squash and pumpkin Seeds improves with age. These Seeds are among the few foods that increase in nutritive value as they decompose. According to tests made at the Massachusetts Experimental Station, squash and pumpkin Seeds stored for more than five months show a marked increase in protein content.
Related: Rhubarb
Rhubarb, frozen, cooked, with sugar
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