Already in ancient times rhubarb was used for its numerous therapeutic properties and, in particular, for thedetox action on the body. The earliest records date back to 2700 BC in China, but even today this vegetable is used as detoxifying the liver and intestines.
Let's find out why with thehelp from the nutritionist.
A mine of valuable nutrients
«The rhubarb coasts are rich in minerals, including calcium, iron, phosphorus, magnesium, potassium and selenium, As well as of vitamins A, K and J (also called choline) and those of group BHe explains Sara Ciastellardi, nutritionist and homeopath in Livorno, Pisa and Grosseto. “In addition, they are present phenolic compounds such as gallic, cinnamic and tannic acids. All of these substances make up an ideal mix to ensure one deep cleansing of the organism».
The purifying properties
«Rhubarb is capable of cleanse the liver, which is one of the main filter organs of our body, because it is therefore cholagogue promotes the excretion of bile. Then it promotes digestion and, if consumed regularly, cleanses the intestine due to its laxative action ensured by the high fiber content. Furthermore, including this vegetable in the diet stimulates theelimination of waste and toxins from the colon. Better then to use rhubarb for preparations that include prolonged cooking, i.e. more than 20 minutes, because heat increases the bioavailability of its nutrients », concludes the expert.
Below, here's one “doc” recipe of two renowned chefs, taken from the book The place of Aimo and Nadia, by Alessandro Negrini and Fabio Pisani (ed. del paesen Gourmet, 64 €)
Purple prawns with Senise peppers and rhubarb
Ingredients for 4 people:
- For the prawns
√ 8 purple prawns from the Ligurian Sea
√ 5 g of Mothia salt
- For the peppers
√ 4 dried Senise sweet peppers
√ 500 g of extra virgin olive oil v 4 g of Mothia salt
- For the compote
√ 100 g of rhubarb ribs
√ 20 g of sugar
- For decoration
√ 1 rib of rhubarb
Clean the prawn tails by eliminating the intestines, sprinkle them with salt and store them in the refrigerator. Meanwhile, cut the peppers in half. Bring the oil to 160 ° C and fry them with tweezers in two times of 3 seconds each. Leave to cool and season with salt. Cook the chopped rhubarb with the sugar in a saucepan for 20 minutes until you get the soft consistency of a compote. Then let it cool down. Now place the peppers, prawns and a few strips of rhubarb on a serving dish. Accompany with the compote.