Rutabaga
(Scientific Name: Brassica napobrassica)
Selection Information
Usage: Used like turnips.
Selection: Good-quality rutabagas will be firm, smooth-skinned and free of blemishes. The coloring will be a deep rust-red that fades to a cream.
Avoid: Avoid product that is soft or spongy, scarred or cut, or has dull coloring.
Seasonal Information
Rutabaga is available year-round.
Rutabaga Nutritional Information
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Serving Size: 1 cup cubes, raw (140g)
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| Amount Per Serving |
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Calories 50
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Calories from Fat 2
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% Daily Value* |
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Total Fat 0g |
0% |
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Cholesterol 0mg |
0% |
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Sodium 28mg |
1% |
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Total Carbohydrate 11g |
4% |
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Dietary Fiber 4g |
14% |
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Sugars 8g |
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Protein 2g |
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Vitamin A 0% |
Vitamin C 58% |
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Calcium 7% |
Iron 4% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Rutabagas are very low in Saturated Fat and Cholesterol. They're also a good source of Thiamin, Vitamin B6, Folate, Calcium, Magnesium and Phosphorus, and an excellent source of Dietary Fiber, Vitamin C, Potassium and Manganese.
Rutabaga Tips & Trivia
- The rutabaga resulted from a chance hybridization, centuries ago, between cabbage and turnips. The plant is considered by botanists to be in the cabbage family.
- The name comes from the Swedes and the most common synonym is Swede or Swede turnips.