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Rutabaga

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 grams

Vitamin Content

1 USRDA
Vitamin A: 8105000 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 grams

Mineral Content

1 USRDA
Calcium: 921000 mg
Copper: .11 2 mg
Iron: .6 18 mg
Magnesium: 20 400 mg
Manganese: .056 n/a mg
Phosphorus: 551000 mg
Potassium: 335 n/a mg
Selenium: - n/a mcg
Sodium: 7 n/a mg
Zinc: - 15 mg



1. 1 cup, 140 grams

Amino 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 grams

References

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.