Image of Rutabaga

Scientific Binomial Name: Brassica napus

SELECTION INFORMATION
Usage

Used like turnips in stews and roasted

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.

Storage

You can store root vegetables like carrots in your refrigerator's crisper drawer for a few weeks if placed in a perforated plastic bag.

To prolong storage life, soak in warm water for 2-3 minutes before storing in your refrigerator.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • 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.

    Amount per serving

    Calories :37Calories from Fat :
    Total Fat0.16
    Cholesterol0%
    Sodium 12%
    Total Carbohydrate8.62%
    Dietary Fiber2.3%
    Sugars 4.46%
    Protein 1.08%
    Vitamin A2%
    Vitamin C25%
    Calcium 43 %
    Iron 0.44%

  • 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.

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