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Rhubarb, canned in syrup, whole contents

Canned rhubarb in syrup consists of rhubarb stalks preserved in a sugar syrup. These figures describe the whole contents of the can, including the syrup, rather than drained rhubarb. It mainly provides carbohydrate: per 100g, it contains 130 kJ of energy, 7.6g of carbohydrate, all of which is sugars, and 0.01g of salt.

Carbohydrate provides energy for the body. The sugar content includes sugars naturally present in the rhubarb and sugar added in the syrup, which is relevant when monitoring sugar or energy intake. Fat and saturated fat are present only in trace amounts. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

31 kcal

Energía

130 kJ

Grasa

Trace

of which saturates

Trace

Carbohydrate

7.6g

of which sugars

7.6g

Proteína

0.5g

Sal

0.01g

Alcohol

0g

Agua

91g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamina D

0µg

Vitamina E

0.11mg

Vitamina C

3mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.1mg

Vitamin B6

0.01mg

Vitamina B12

0µg

Ácido fólico

3µg

Calcio

36mg

Hierro

0.8mg

Magnesio

5mg

Phosphorus

8mg

Potasio

89mg

Sodio

4mg

Zinc

0.1mg

Cobre

Trace

Selenio

Trace

Other types of rhubarb

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Rhubarb, stems only, raw

7 kcal

0.9g

0.1g

–

Rhubarb, stems only, stewed with sugar

48 kcal

0.9g

0.1g

–

Rhubarb, stems only, stewed without sugar

14 kcal

1g

0.6g

1.3g

About these figures

Values are per 100g of the food as described (10 samples, 6 brands. Drained proportion = 0.56). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Fruit and Nuts Supplement, 1992.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente