Turnip
Written by Med-Scope
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: 8.6 3.83 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 gramsVitamin Content
1 2 USRDA Vitamin A: trace 0 5000 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: .026 78.1 400 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 gramsMineral Content
1 2 USRDA Calcium: 51 18 1000 mg Copper: .09 - 2 mg Iron: .7 .17 18 mg Magnesium: 25 6 400 mg Manganese: .052 - n/a mg Phosphorus: 39 15 1000 mg Potassium: 348 106 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 gramsAmino 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 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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