Rhubarb – perennial herb of the family Polygonaceae. Young leaf petioles rhubarb, used in food, containing 94.5 g% water, 0.7 g% protein 2.9 g% carbohydrates, 1.0% fiber g 1.0 g% free organic acids (kaloriynost- 16 kcal per 100g of product); 325 mg% potassium, 35% mg sodium, 44 mg% calcium, 17 mg% of magnesium, 25 mg% Phosphorus, 0.6 mg% iron; 0.06 mg% of provitamin A, 0.01 mg% of vitamin B ,, 0.06 mg% vitamin B2, 0.10 mg% of vitamin E, 10 mg% of vitamin C. According to some other sources, vitamin C content reaches rhubarb more than 100 mg%. A pleasant sour taste fleshy petioles and basal leaves of rhubarb reported malic, citric and oxalic acid as well as digestible sugars. Thick juicy rhizomes and roots of rhubarb contain themselves and tanoglikozidy antraglikozidy. The first of them have laxative, second – astringent properties. On sugar, pectin and oxalic acid rhubarb leaf petioles are superior, but by the content of vitamins and pigments – some they are inferior. The leaves and roots than those listed inorganic substances, there is also manganese, cobalt, copper, and zinc. Rhubarb fool useful to all, but most of all, when disturbed bowel function. If such jelly drink excessively, the urine, while the milk of nursing mothers and acquire a yellow color, which is undesirable.

Radishes – a kind of radish. These are small round tubers or conical shape with the color from red to violet. Radish contains 93.0% g of water, 1.2 g% protein 4.1 g% carbohydrates, 0.8% fiber g 0.1 g% free organic acids (calorie – 20 kcal per 100g of product); 255 mg% potassium, 22% mg sodium, 39 mg% calcium, 44% mg phosphorus, 13 mg% of magnesium, 1.0 mg% iron; 0.01 mg% of vitamin B ,, 0.06 mg% vitamin B2, 0.10 mg% of vitamin E, 25 mg% of vitamin C. Vitamins, macro, micro, ultramicroelements, pectin in the young radishes more than radish and coarse fiber, glycosides and essential oils – less. Therefore, radish is not as sharp as a radish. But if radishes can be stored for months, it is only good fresh radishes.

Radish Salad with sour cream, vegetable oil has a mild choleretic, anti-properties, stimulate appetite, promote better peristalsis and bowel. Radishes, in contrast to tubers and root crops, except radish, does not inhibit the activity of pepsin. The dietary purposes, unless contraindicated by the gastrointestinal tract, radishes better to eat pureed.

Radish salad is wonderful refreshing appetizer to any table.

Ingredients for preparation Radish With Rhubarb:

The combination of rhubarb with radish imparts piquancy and originality.

  • 2 kg radish
  • 12 hard boiled eggs
  • 200 g rhubarb
  • 1 1/2 c sour cream
  • 1 c finely chopped scallions
  • Sugar
  • Ground pepper
  • Salt


  • Slice radish finely and combine with finely chopped rhubarb.
  • Dress with sour cream and spices to taste.
  • Sprinkle with chopped scallions and decorate with egg slices.