Difference between revisions of "Category/Vegetables/Rhubarb"

From Open Food Facts wiki
Jump to navigation Jump to search
Line 21: Line 21:
 
The following single ingredient is required for products in this category:
 
The following single ingredient is required for products in this category:
 
* [https://world.openfoodfacts.org/ingredient/rhubarb rhubarb]
 
* [https://world.openfoodfacts.org/ingredient/rhubarb rhubarb]
 +
An [https://world.openfoodfacts.org/category/Rhubarbs/ingredients ingredient search] should not show other ingredients than rhubarb.
  
 
==== Optional ingredients ====
 
==== Optional ingredients ====

Revision as of 17:08, 5 September 2024

The category Rhubarb contains the fleshy, edible stalks (petioles) of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food.

Super-categories

The super (parent) categories of rhubarb are:

Sub-categories

  • Fresh rhubarb (stalks) if it is sold by weight as a vegetable
  • Frozen rhubarb stalk, usually in pieces, in a bag in the frozen department

Related categories

Ingredients

Required ingredients

The following single ingredient is required for products in this category:

An ingredient search should not show other ingredients than rhubarb.

Optional ingredients

No other ingredients are allowed.

Disallowed ingredients

Any product that contains other ingredients, should be listed in another category:

Production process/labels

Nutritional information

min 10% 90% max
Energy (kJ/100ml) 63 176 212 300 graph
Fat (%) 0 0 0.5 1.01
Saturated fat (%) 0 0 0.1 1.01
Carbohydrates (%) 0.75 1 7 20.71
Sugars (%) 0.69 9.6 11.7 16.71
Fiber (%) 0 0 0.5 2.2
Proteins (%) 0 0 0.5 1.01
Salt (%) 0 0 0.02 0.5
Vitamin C (mg/100ml) 0 0.5 32.5 63.01 80 is the req. daily amount
Potassium 0 0.075 0.125 146.01
Fruit (%) 100 100

Related categories

Monitoring

The category has been cleaned up in 22 may 2023.

To monitor any modifications after this date, this Mirabelle link can be used.This used the minima and maxima of the nutritional values as a quality envelope to detect outliers.

References