Vegetable
Flesh
Turnip flesh is the edible interior once peel, shell, or tough outer layers are dealt with—peppery-sweet root that mellows when roasted. 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
Characteristics
Preparations
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 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19.6 mg
- Salt 0.05 g
- Total Carbohydrate 6.7 g
- Dietary Fibre 2.4 g
- Total Sugars 3.08 g
- Complex / starch 2.01 g
- Protein 2.02 g
- Water 91.2 g
- Energy 35.4 kcal
- Water 91.2 g
- Carbohydrates 6.7 g
- Protein 2.02 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 74.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.63 mg
- Vitamin B5 — Pantothenic Acid 0.31 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 30.1 µg
- Vitamin C 2 mg
- Vitamin E 0.39 mg
- Vitamin K 24.4 µg
- Minerals 279 mg
- Major Minerals 278 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.63 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 30.1 · vitamin-e: 0.39 · vitamin-k: 24.4 ·
Minerals
Flesh of Turnip: composition reflects this culinary part relative to the whole ingredient.
History
Markets sold turnip as separate flesh forms so cooks could match prep to the dish.
Retail packing made flesh of turnip a familiar labelled product.
Food service portioned flesh of turnip for consistent yield.