Rhubarb, raw

Rhubarb's stalks post a 94 of 100 score, an Elite band that ranks 5th of 60 among fruits and juices, without leaning on any single standout nutrient the way many top scorers do. At just 21 calories per 100 g, its density comes mostly from being extremely light on calories relative to the modest fiber, protein and minerals it does carry.

Only the stalks are used in the kitchen, most often stewed into pies, crumbles and compotes with added sugar to offset their natural tartness, while the leaves are left aside. A cup, diced (122 g), is a typical starting point for a dessert recipe, though the finished dish's sugar content will run well above rhubarb's own numbers once sweetener goes in.