LanguaL™ - an international framework for food description - Thesaurus 2014

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The LanguaL 2017™ Thesaurus - Systematic Display

	Updated 2018-06-12

FTC

B1364

Descriptor

RHUBARB

Synonym(s)

rheum spp.

Scope note

Taxon Info

Scientific family	Polygonaceae	[ITIS TSN 20842]
Scientific genus	Rheum L.	[ITIS TSN 21318]
	Rheum sp.	[GRIN-Global Family 318159]
	Rheum L.	[PLANTS Symbol RHEUM]
	Rheum	[DPNL 2003]
		[Mansfeld taxid 9537 ]

Description

Rheum is a genus of about 60 perennial plants in the family Polygonaceae. The genus includes the vegetable rhubarb (Rheum rhabarbarum or Rheum x hybridum). A number of varieties of rhubarb have been domesticated both as medicinal plants and for human consumption. While the leaves are toxic, the stalks are used in pies and other foods for their tart flavor. [https://en.wikipedia.org/wiki/Rheum_(plant)]

A. PRODUCT TYPE

ALGAE, BACTERIA OR FUNGUS USED AS FOOD SOURCE

ANIMAL USED AS FOOD SOURCE

CHEMICAL FOOD SOURCE

FOOD SUPPLEMENTS, VITAMIN AND MINERAL SUBSTANCES (EC)

OTHER CHEMICAL FOOD SOURCE

FOOD SOURCE NOT KNOWN

LIQUID AS FOOD SOURCE

PLANT USED AS FOOD SOURCE

FRUIT-PRODUCING PLANT

CORE OR POME FRUIT

CHINESE RHUBARB

TIBETIAN RHUBARB

TROPICAL OR SUBTROPICAL FRUIT PRODUCING PLANT

GRAIN OR SEED-PRODUCING PLANT

PLANT ACCORDING TO FAMILY

CHINESE RHUBARB

TIBETIAN RHUBARB

PLANT FOR MEDICINAL USE

PLANT USED AS FODDER

PLANT USED FOR DIETARY SUPPLEMENTS

PLANT USED FOR PRODUCING EXTRACT OR CONCENTRATE

SPICE OR FLAVOR-PRODUCING PLANT

VEGETABLE-PRODUCING PLANT

C. PART OF PLANT OR ANIMAL

E. PHYSICAL STATE, SHAPE OR FORM

F. EXTENT OF HEAT TREATMENT

G. COOKING METHOD

H. TREATMENT APPLIED

J. PRESERVATION METHOD

K. PACKING MEDIUM

M. CONTAINER OR WRAPPING

CONTAINER OR WRAPPING BY FORM

CONTAINER OR WRAPPING BY MATERIAL

CONTAINER OR WRAPPING NOT KNOWN

CONTAINER OR WRAPPING, OTHER

NO CONTAINER OR WRAPPING USED

SEALING/CLOSING ELEMENT

N. FOOD CONTACT SURFACE

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD

ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN

ADJUNCT CHARACTERISTICS OF MEAT, POULTRY OR FISH

ADJUNCT CHARACTERISTICS OF PLANTS

BIOTECHNOLOGICALLY DERIVED FOOD

FOOD CONTENT RANGE (EUROPE)

MATERIAL OF CONTACT PRIOR TO PACKAGING

PRESENCE OF CASING OR RIND

PRESENCE OF PACKING MEDIUM

PRODUCTION ENVIRONMENT

STATUS OF FOOD NAME

CONTROLLED DESIGNATION OF ORIGIN (AOC)

CONTROLLED ORIGIN DENOMINATION (DOC)

PROTECTED GEOGRAPHICAL STATUS (PGS)

News

First Albanian food composition tables (2022).

2023-07-01
First Albanian food composition tables (2022) published with assistance from NPPC-VÚP in the frame of the Slovak Republic Official Development Support Programme.
Download here.

Swedish food composition database updated.

2023-06-13
New version of the Swedish food composition database with updated nutritional values for several food groups and new foods and iodine values added. See the Swedish Food Agency's website.

First edition of the Kyrgyz Food Composition Table.

2022-10-04
Kyrgyzstan has released their first national food composition table. For more information, see the EuroFIR website.

2021 Release of the New Zealand Food Composition Database.

2022-10-04
The 2021 update of New Zealand food composition database (NZFCD) released online on 31st March 2022. For more information, see the EuroFIR website.