The Sweet and Sour Spring Smoothie
Spring is on its way and to celebrate I thought I’d take a look at some seasonal fruits. I came across the popular but also controversial combination of Strawberries and Rhubarb! This combination blends the sourness of rhubarb with the sweetness of strawberries. In addition, to make it that little bit sweeter and because it’s not spring quite yet I have added some fat free ice cream. The Sweet and Sour Spring Smoothie is a delicious cold smoothie with a high amount of minerals and a fantastic balance of macro nutrients. It has achieved a score of 77 on the SmoothFuel Nutritional Score.
Info about The Sweet and Sour Spring Smoothie
The Sweet and Sour Spring Smoothie doesn’t take much preparation. One important step is preparing the rhubarb correctly. The leaves of the rhubarb plant contain a toxin oxalic which can cause nausea and vomiting if they are ingested. Simply cut the rhubarb at the base of the leaves, leaving only the stalk which is safe to eat. Don’t worry about removing the stalks or leaves from the strawberries. The stalks and leaves are perfectly safe to eat. In fact they are a source of vitamins, minerals and other compounds that could help aid digestion and joint pain (this is due to the fact they contain caffeic acid which is an anti-inflammatory).
Feel free to change Soy Milk to your favorite variety. Bear in mind however that the nutritional data could change greatly.
This delicious cold smoothie has a total of just 332 kcal. It contains a modest amount of each macro nutrient but is high in fiber, it has around 7 grams of this essential macro nutrient, 19 % of your RDI based on a diet of 2,500 kcal). There is a low amount of saturated fat of just 1.1 grams because we are using fat free ice cream. Be sure to check the nutritional information on your ice cream as the amount of sugar and fat can vary greatly. It also contains a decent amount of protein, 15.5 grams.
The Sweet and Sour Spring Smoothie has a fairly good vitamin profile in particular it has a high level of vitamin c although it is let down by its lack of vitamin e. We could improve this by using milk that has been fortified. Fortifying milk is a process whereby vitamins or minerals are added to milk to increase the natural levels.
High levels of magnesium and phosphorus as well as good levels of other minerals really boosted this smoothie’s overall nutritional value. In addition there is a good ratio of omega 3 to omega 6 and a fair amount of antioxidants and polyphenols.