Rutabaga Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Brassica napus
Used like turnips in stews and roasted
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 product that is soft or spongy, scarred or cut, or has dull coloring.
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.
In general, vegetables will not ripen further after harvest.
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
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.
Apricots should be well-formed and fairly firm, but not dull-looking, soft, brown-spotted, mushy or extremely firm. Pick apricots that are dark (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013