Vegetable

Flesh

Swede flesh is the edible interior once peel, shell, or tough outer layers are dealt with—dense yellow rutabaga flesh for mash and stews. Cut, mash, or purée according to firmness and the dish. Work with a sharp knife on a stable board; manage juices so salads and sauces do not water down. Season lightly first so you taste the ingredient, then build fat, acid, and salt.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDicedFreshPureedSliced

Traits

Edible YieldMain PortionMain YieldVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 36.8

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 19 mg
Salt 0.05 g
Total Carbohydrate 7.41 g
Dietary Fibre 2.58 g
Total Sugars 2.89 g
Complex / starch 1.88 g
Protein 1.99 g
Water 88.1 g

Detailed nutrients

Energy 36.8 kcal
Water 88.1 g
Carbohydrates 7.41 g
- Sugars 2.89 g
- Starch 1.88 g
- Fibre 2.58 g
Protein 1.99 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 77.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.66 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 31.7 µg
- Vitamin C 2 mg
- Vitamin E 0.42 mg
- Vitamin K 25.7 µg
Minerals 297 mg
- Major Minerals 295 mg
  - Calcium 23 mg
  - Sodium 19 mg
  - Potassium 253 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.66 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 31.7 · vitamin-e: 0.42 · vitamin-k: 25.7 ·

Minerals

Sodium: 19.04 · Potassium: 253 · Calcium: 23 · Iron: 1.5 ·

Flesh of Swede: composition reflects this culinary part relative to the whole ingredient.

History

1800

Markets sold swede as separate flesh forms so cooks could match prep to the dish.

1950

Retail packing made flesh of swede a familiar labelled product.

2000

Food service portioned flesh of swede for consistent yield.