calendar_today Out of season

Turnip

Turnips reach their peak between October and February, providing a sharp, peppery depth to winter dishes. While the mature winter roots are perfect for mashing or roasting, the delicate spring baby turnips offer a surprising sweetness. They are a low-calorie source of vitamin C, fiber, and heart-healthy potassium.

Reference Data

McCance & Widdowson 2021

science Turnip, flesh only, raw · 13-389 · DG

Peeled thinly

Energy & Proximates

Energy 23.00 kcal

Energy 98.00 kJ

Water 91.20 g

Protein 0.90 g

Fat 0.30 g

Carbohydrates 4.70 g

of which sugars 4.50 g

of which starch 0.20 g

Fibre (AOAC) — g

Fibre (NSP) 2.40 g

Alcohol — g

Fat Breakdown

Total fat 0.30 g

Saturated — g

Monounsaturated — g

Polyunsaturated 0.20 g

Trans — g

Omega-3 — g

Omega-6 — g

Cholesterol — mg

Minerals

Sodium 15.00 mg

Potassium 280.00 mg

Calcium 48.00 mg

Magnesium 8.00 mg

Phosphorus 41.00 mg

Iron 0.200 mg

Copper 0.010 mg

Zinc 0.100 mg

Selenium 1.00 µg

Iodine — µg

Vitamins

Vitamin A 3.00 µg

Vitamin D — µg

Vitamin E 0.001 mg

Vitamin C 17.00 mg

Thiamin (B1) 0.050 mg

Riboflavin (B2) 0.010 mg

Niacin (B3) 0.400 mg

Vitamin B6 0.080 mg

Vitamin B12 — µg

Folate 14.00 µg

Recipes

Using Turnip

Grandma'S Turnips And Carrots

by MoonIII