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 grams
Vitamin 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 grams
Mineral 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 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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