Vegetable
Turnip
Turnip (Brassica rapa subsp. rapa) is a quick-growing root with white flesh and usually purple-white shoulders—sharper and more peppery than swede when raw, mellowing to sweet earthiness when cooked. Small “baby” turnips with greens attached are tender enough to roast or glaze whole; large storage roots need peeling and suit mash, soup, and long braises. Tops are edible mustardy greens. Grate raw into slaws, pickle, roast, mash with butter, or add to stews and pot-au-feu. Overcooking large roots turns them watery and sulphurous—cook just until tender. Not the same as swede/rutabaga (yellow flesh, denser). Keep cold and use while firm; limp roots and yellowing tops mean declining quality.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 21.4 mg
- Salt 0.05 g
- Total Carbohydrate 6.75 g
- Dietary Fibre 2.35 g
- Total Sugars 3.09 g
- Complex / starch 2.01 g
- Protein 2.07 g
- Water 90.9 g
- Energy 36.9 kcal
- Water 90.9 g
- Carbohydrates 6.75 g
- Sugars 3.09 g
- Monosaccharides 2.16 g
- Disaccharides 0.92 g
- Starch 2.01 g
- Amylose 0.5 g
- Amylopectin 1.51 g
- Digestible Starch 1.71 g
- Resistant Starch 0.2 g
- Fibre 2.35 g
- Soluble Fibre 0.82 g
- Insoluble Fibre 1.53 g
- Protein 2.07 g
- Plant Protein 1.97 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Vitamins 95.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.53 mg
- Vitamin B5 — Pantothenic Acid 0.26 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 25.5 µg
- Vitamin C 27 mg
- Vitamin E 0.33 mg
- Vitamin K 20.5 µg
- Minerals 492 mg
- Major Minerals 485 mg
- Trace Minerals 6.1 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 27 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.53 · vitamin-b5-pantothenic-acid: 0.26 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 25.5 · vitamin-e: 0.33 · vitamin-k: 20.5 ·
Minerals
Sodium: 21.42 · Potassium: 422 · Calcium: 42 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Turnip was used as a vegetable food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Turnip types and preparations into new climates and cuisines.
Modern production, storage, and transport made Turnip a regular purchase far from where it is grown or raised.
Cooks now treat Turnip as both staple and specialty, with more attention to provenance, variety, and form.