Rhubarb (Rheum rhabarbarum
) is a perennial plant with large fleshy rhizomes and large leaves with long, thick petioles. It is often grown for its stalks, which are a type of vegetable often found in supermarkets worldwide.
can be toxic to poultry if ingested.
The Chemistry of Rhubarb Infographic by CompoundChem.com
The plant has high contents of oxalic acid as well as anthranoids, especially anthraquinone glycosides, aloeemodin, physcion, tannins (5-10%), pectin, phenolic, and carboxylic acids. The amount of oxalic acid in R. rhabarbarum
varies considerably depending on the growth stage of the plant, season, and environmental conditions such as drought, cloudy days, or excessive rain. Oxalic acid combines with calcium in the blood to form insoluble calcium oxalate crystals that may be deposited into the kidneys which lead to renal stones and kidney damage.