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    Home»Rutabaga – Brassica napus var. napobrassica Facts

    Rutabaga – Brassica napus var. napobrassica Facts

    Rutabaga is a close cousin of the turnip and is a member of the cruciferous vegetable family. It is a cool-season vegetable that withstands frost and mild freezing and grows best in a moderately deep, fertile and slightly acid soil. Rutabaga will not do well in soils that are heavy, wet or poorly drained. Rutabagas are inexpensive and can be stored for extended periods of time, making them normally accessible locally year-round. They are collected in late summer and early fall when flavor is at its peak. Rutabaga has a mild flavor that is similar to both cabbage and turnip, but sweeter. It is nutritious, inexpensive and easy to prepare and is great staple for any family or student diet.

    Name Rutabagas
    Scientific Name Brassica napus var. napobrassica
    Native Native to Europe
    Common/English Name Eddie, Neep, Rutabaga, Swede, Swede Turnip, Swedish Turnip, Wax Turnip, Yellow Turnip, Russian turnip, Swedish turnip, winter turnip, Canadian turnip
    Name in Other Languages Polish : Brukiew
    Chinese : Man Jing Gan Lan
    Swedish : Kålrot
    Czech : Tořna
    Spanish : Col Nabo
    Dutch : Koolraapen
    Japanese : Rutabaga
    Denmark: kålroe
    Scots : Neep, Tumshie
    French : Chou-Navet
    Portuguese : Nabo
    Italian : Navete
    Norwegian : Kålrot
    Finnish : Lanttu
    Russian : Brjukva
    Hungarian : Svéd Karórépa
    Danish : Kålroe
    German : Kohlrübe
    Plant Growth Habit Biennial, glabrous, glaucous herb
    Growing Climate Humid cool climate as found in the Mediterranean to sub temperate areas.
    Soil Moderately deep, well-drained, fertile and slightly acid sandy loams, loams and clay loams which are well supplied with organic matter.
    Plant Size 30–150 cm tall
    Root Shape & Size Fleshy, napiform or globose root,lumpy tops with a slightly irregular shape that are 3-5 inches in diameter.
    Root Color Purple, white or yellow or greenish tinged
    Skin Color Thin pale yellow skin
    Flesh Color Yellowish flesh
    Flavor/aroma Nutty and sweet with a mild turnip-like flavor
    Taste Mild peppery, sweet taste
    Stem Erect, branched
    Leaf Smooth, waxy leaves that are thick like cabbage and are medium green to blue-green in color
    Flower Small and have light-yellow petals, broadly obovate, apex rounded;

    claw distinct 5–9 mm.

    Fruit Linear, 4–11 cm × 2.5–5 mm, terete or slightly 4 angled, sessile, divaricate or ascending.
    Seed Dark brown or blackish, globose, 1–2 mm to 3 mm across, minutely reticulate.
    Varieties/Types American Purple Top Rutabaga, Joan Rutabaga, Laurentian Rutabaga, Marian Rutabaga, Heirloom and Gourmet Rutabaga
    Major Nutrition Vitamin C (Ascorbic acid) 35 mg (38.89%)
    Vitamin B6 (Pyridoxine) 0.14 mg (10.77%)
    Phosphorus, P 74 mg (10.57%)
    Vitamin B1 (Thiamin) 0.126 mg (10.50%)
    Carbohydrate 12.07 g (9.28%)
    Potassium, K 427 mg (9.09%)
    Total dietary Fiber 3.2 g (8.42%)
    Manganese, Mn 0.183 mg (7.96%)
    Iron, Fe 0.62 mg (7.75%)
    Vitamin B9 (Folate) 29 µg (7.25%)
    Health Benefits
    • Helps Prevent Cancer
    • Diabetes and Weight Loss
    • Metabolic Function
    • Improves Digestion
    • Strong Bones
    • Rich in Potassium
    • Enzymatic Function
    • Boosts the Immune System
    • Blood Pressure and Cardiovascular Health
    • Can Improve Your Mood
    Calories in 1cup (140gm) 52 Kcal
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