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Turnip

Turnip

Description

Turnip, the fleshy, edible root of either Brassica rapa (white flesh) or Brassica rutabaga (yellow flesh), both cruciferous vegetables. This vegetable contains moderate to high levels of vitamin C and potassium.

Available throughout the year.

Note: Quality turnips will be smooth and firm with few leaf scars at the crown or fibrous roots at the base. If attached, tops should be fresh, green and crisp.

Caloric Content

1 2
Calories: 39 14
Protein: 1.3 .55 gm
Carbohydrates: 8.63.83 gm
Fiber:1.15 .55 gm
Total fats: .3 .06 gm
Saturated fats: .014.006 gm
Unsaturated fats:.077.037 gm
Cholesterol: 0 0 mg



1. Raw - 1 cup, 130 grams
2. Boiled, Drained - 1/2 cup cubes, 78 grams

Vitamin Content

1 2 USRDA
Vitamin A:trace 05000 IU
Thiamine: .05.021 1.7 mg
Vitamin B-2: .09.018 1.7 mg
Vitamin B-6:.117.052 2.0 mg
Vitamin B-12: 0 0 6 mcg
Biotin: .13 - 300 mcg
Niacin: .8.233 20 mg
Pantothenic Acid: .26.111 10 mg
Folic acid:.02678.1 400 mcg
Vitamin C: 47 9.0 60 mg
Vitamin E:.026 - 30 IU



1. Raw - 1 cup, 130 grams
2. Boiled, Drained - 1/2 cup cubes, 78 grams

Mineral Content

1 2 USRDA
Calcium: 51 181000 mg
Copper: .09 - 2 mg
Iron: .7 .17 18 mg
Magnesium: 25 6 400 mg
Manganese:.052 - n/a mg
Phosphorus: 39 151000 mg
Potassium: 348106 n/a mg
Selenium: .78 - n/a mcg
Sodium: 64 39 n/a mg
Zinc: - - 15 mg



1. Raw - 1 cup, 130 grams
2. Boiled, Drained - 1/2 cup cubes, 78 grams

Amino Acid Content

1 2
Tryptophan: .012.005 gm
Threonine: .033.016 gm
Isoleucine:.047.023 gm
Leucine:.043.020 gm
Lysine:.047.022 gm
Methionine:.014.007 gm
Cysteine:.007.003 gm
Phenylalanine:.022.011 gm
Tyrosine:.017.009 gm
Valine:.039.018 gm
Arginine:.031.015 gm
Histidine:.018.009 gm
Alanine:.046.021 gm
Aspartic acid:.082.039 gm
Glutamic acid:.169.080 gm
Glycine:.033.015 gm
Proline:.034.016 gm
Serine: .038.018 gm



1. Raw - 1 cup, 130 grams
2. Boiled, Drained - 1/2 cup cubes, 78 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.


 


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