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: | 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 grams
Mineral 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 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.
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