Difference between revisions of "Category/Vegetables/Rhubarb"
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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:
- Vegetable rods
- Vegetables
- etc.
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.