Rhubarb |
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some ingredients in ppm (parts per million):
element |
part |
quantity |
minimal |
maximal |
Ascorbic acid |
Plant |
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80 |
2,581 |
Ascorbic acid |
Leave |
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10 |
1,833 |
Beta-Carotin |
Leave |
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0.3 |
5 |
Beta-Carotin |
Plant |
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0.6 |
12 |
Calcium |
Leave |
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470 |
14,400 |
Calcium |
Plant |
|
600 |
18,462 |
Fat |
Leave |
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1,000 |
65,000 |
Fat |
Plant |
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1,000 |
32,000 |
Fibre |
Plant |
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3,000 |
135,000 |
Fibre |
Leave |
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7,000 |
125,000 |
Iron |
Plant |
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1 |
154 |
Iron |
Leave |
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3 |
250 |
Magnesium |
Plant |
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90 |
1,975 |
Oxalic-Acid |
Leave |
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3,000 |
11,000 |
Oxalic-Acid |
Plant |
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4,400 |
13,360 |
Phosphorus |
Leave |
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160 |
3,472 |
Phosphorus |
Plant |
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100 |
3,462 |
Protein |
Leave |
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7,000 |
276,000 |
Protein |
Plant |
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4,000 |
115,000 |
Water |
Leave |
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927,000 |
950,000 |
Water |
Plant |
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927,000 |
950,000 |
Zinc |
Plant |
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1 |
46 |
summary from an email of the mailing list: Schildifutter - Mailingsliste
from Marion Minch
>>
Rhubarb does not belong to the menu of our torts because of its high content in oxalic-acid!
<< translated by: Marion Minch
further information on:
description
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Do not use as foot |
Attention, read hints |
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