How healthy are turnips?

Swedes have become increasingly popular in recent years. After the infamous swede winter in the First World War, in which many people in Germany had to feed almost only on turnip, experienced this healthy and delicious winter vegetables just making a comeback. With only a few calories, but many healthy ingredients, the delicious beets are extremely healthy. In addition, turnips, which incidentally are also known as turnips, cook many varied dishes without meat - especially for vegetarians, the vegetables are therefore interesting.

What are turnips anyway?

Although yellow beets, better known as carrots, are often made with turnips into a mixed vegetable, these two species are not related to each other. Swedes also have nothing in common with parsnips or sugar beet. They are a subspecies of rape - even if you do not look at them.

In fact, these turnips are almost round tubers and have a greenish, yellowish or reddish brown color depending on the variety - but their flesh is white or yellow. The meat of turnips has a sweetish taste that is often compared to parsnips or cabbage. Depending on the area, they are also called turnips, worms, turnips, kalerabi or morels.

Nutrition facts of the rutabaga

You can not eat raw turnips raw. For this reason, the following information refers to cooked turnips. 100 grams contain:

  • 1.1 grams of protein
  • 0.2 grams of fat
  • 3.7 grams of carbs
  • 2.4 grams of fiber

In addition, turnips with only 22 kilocalories (kcal) are extremely low in calories and therefore great as a diet for losing weight. Thanks to their low carbohydrate content, they can also be used for low carb recipes.

Vitamin rich tuber

The vitamin diversity of the rutabaga is considerable. The tubers contain namely:

  • Beta-carotene, a precursor of vitamin A, which is responsible for yellowing the pulp for the pulp
  • numerous B vitamins, including: vitamins B1 to B3, B5, B6 and folic acid
  • a large amount of vitamin C, which strengthens the immune system
  • Vitamin E, which is one of the antioxidants
  • Vitamin K, which is needed for blood clotting

Minerals and trace elements in turnips

Also, the content of minerals is not to be despised, because 100 grams of turnip contain:

  • 30 mg of chlorine
  • 109 mg of potassium
  • 49 mg of calcium
  • 7 mg magnesium
  • 5 mg sodium
  • 30 mg phosphorus
  • 37 mg of sulfur

In addition, the trace elements fluorinated lime, iodine, zinc, copper and manganese as well as iron, which is important for blood formation, are found in turnips.

The health value of turnip

Because of the iron contained in it, turnips are good for vegetarian or vegan cooking because the iron is not bound to oxalic acid and therefore can be well absorbed by the body.

In addition, turnips contain various antioxidants. In addition to vitamins C and E, these include the substances diindolylmethane and sulforaphane as well as various mustard oils. Antioxidants are considered cell-preserving and anti-cancer, as they fight free radicals in the body.

The high fiber content of the turnip stimulates the digestion. Anyone who has too high a cholesterol level can enjoy healthy turnip, as they do not contain any cholesterol.

Incompatibilities against swede are unknown.

Purchase and storage

The harvest time of swedes is in autumn. Then it is particularly worthwhile to buy this vegetable, because then it is offered very reasonably priced due to the season. From September to April, turnips are available in the vegetable sections of most food markets or on the market.

Turnips with yellow pulp are particularly popular in the kitchen because of their more intense taste - white-meaty turnips are used in this country as animal feed. When buying, make sure that the peel of the beets is smooth and undamaged. Smaller tubers are considered to be particularly tender, while large turnips may taste slightly woody.

Turnips are only fresh for a few days in the vegetable compartment of the refrigerator. The best way to store swede in a dark cellar. There they stay fresh for months under good conditions.

The rutabaga in the kitchen

Turnips are not suitable for raw consumption, even if this is possible in principle. But for most recipes you have to cook or stew them. Before the preparation, the beets are washed, peeled and woody areas removed. Usually they are then - depending on the recipe - cut into pens, dices or slices.

Turnips can be prepared in many different ways. Even baby porridge is one way of preparing this versatile vegetable. Among the best-known recipes with turnips are:

  • Turnip vegetables
  • Swede stew
  • Turnip purée, for example, as an accompaniment to fish or meat
  • Swede soup, for example with Kassler

The leftovers of a meal with swede can also be frozen very well. When warmed up, some of these dishes often taste even better. Incidentally, this also applies to baby porridge made from it.

Turnips are a tradition in the north

Especially in northern Germany and Scandinavia, swede beet recipes never went out of style even after the notorious turnip winter. The rutabaga is also often referred to as a turnip and comes as a popular winter vegetables in many families even at Christmas as a feast on the table.

A popular recipe is, for example, the turnip. In addition to turnips, some carrots often come with this mush. They serve in this case not as a substitute, but as a flavor supplement.

Recipe for a turnip soup

If you would like to prepare a turnip soup yourself, you will need a large rutabaga. This is peeled and then diced. Then it can be placed in salted water or broth for cooking.

If you like you can roll a few carrots and add them. Then come some peeled and also diced potatoes in the soup. Then a piece of Kassler is cut into small pieces and also added to the soup. For the refinement of the taste thyme is added. Especially delicious is finely chopped fresh thyme. It may alternatively be thyme from the spice shaker.

Especially in northern Germany are added as a supplement shortly before the end of cooking still some cooked sausages in the hot soup, taken out before serving again and offered with mustard on an extra plate for turnip soup.

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