Rutabaga
Written by Med-Scope
Rutabaga
Description
Rutabaga (also yellow turnip), the edible yellow or white tuber of a brassicaceous vegetable, Napobrassica, which belongs to the turnip family. Rutabaga is a very good source of potassium and vitamin C.
Available year-round.
Note: Look for firm, fresh-looking rutabaga heavy for its size. They should be smooth, not deeply cut or punctured, or decayed.Caloric Content
1 Calories: 64 Protein: 1.5 gm Carbohydrates: 15.4 gm Fiber: 1.4 gm Total fats: .1 gm Saturated fats: .038 gm Unsaturated fats: .158 gm Cholesterol: 0 mg
1. 1 cup, 140 gramsVitamin Content
1 USRDA Vitamin A: 810 5000 IU Thiamine: .1 1.7 mg Vitamin B-2: .1 1.7 mg Vitamin B-6: .14 2.0 mg Vitamin B-12: 0 6 mcg Biotin: - 300 mcg Niacin: 1.5 20 mg Pantothenic Acid: .22 10 mg Folic acid: .038 400 mcg Vitamin C: 60 60 mg Vitamin E: - 30 IU
1. 1 cup, 140 gramsMineral Content
1 USRDA Calcium: 92 1000 mg Copper: .11 2 mg Iron: .6 18 mg Magnesium: 20 400 mg Manganese: .056 n/a mg Phosphorus: 55 1000 mg Potassium: 335 n/a mg Selenium: - n/a mcg Sodium: 7 n/a mg Zinc: - 15 mg
1. 1 cup, 140 gramsAmino Acid Content
1 Tryptophan: .018 gm Threonine: .064 gm Isoleucine: .070 gm Leucine: .053 gm Lysine: .055 gm Methionine: .014 gm Cysteine: .015 gm Phenylalanine: .043 gm Tyrosine: .032 gm Valine: .067 gm Arginine: .207 gm Histidine: .042 gm Alanine: .046 gm Aspartic acid: .122 gm Glutamic acid: .199 gm Glycine: .038 gm Proline: - gm Serine: .049 gm
1. 1 cup, 140 gramsReferences
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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